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Caramelized almonds


50 g scalded almonds in coarse chunks

1 tbsp / 15 ml Barista Cinnamon

1 tbsp / 15 ml Barista Caramel

a pinch of maldon salt

Put almonds and syrup in a medium hot pan with a release coating. Stir and turn until the almonds have a light brown color and until the syrup is sticky and firm. Transfer to a paper towel. Cool.

Serve as topping on yogurt, ice cream, musli or as topping in a spicy salad

Tip: Lay the banana in pieces, natural yogurt or vanilla yogurt layered in a glass with the caramelized almonds. Have almonds on top for crunch.

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