Step 1

Preheat oven to 325 degrees F (162 C) and line a baking sheet with parchment paper, ensuring it covers the entire surface and all the edges (to prevent spillover).

Step 2

To a small saucepan, add coconut oil, maple syrup, and coconut sugar. Warm over medium-low heat for 2-3 minutes, stirring occasionally, until there is no visible separation and the coconut sugar has dissolved.

Step 3

Remove the pan from the heat and stir in almonds and salt (optional) until evenly coated.

Step 4

Pour mixture onto the parchment-lined baking sheet and spread into an even layer with a metal or wooden spoon. Try to get it as even as possible, or the edges will burn and the center won’t crisp up as it should (see photo).

Step 5

Bake for 15 minutes, then turn the pan around to ensure even browning. Bake 5-10 minutes more and watch carefully to prevent burning. You'll know it's done when it’s uniformly golden brown in color and very fragrant. The edges may appear to be getting too brown, but they’re just getting crisp and caramelized, so don’t be afraid of that! If you don’t bake it long enough, it will end up chewy instead of crunchy.

Step 6

Let cool completely before breaking into bite-size pieces with a sharp knife or by hand.

Step 7

Once completely cooled, store leftovers in a sealed bag or container at room temperature for 1 week or in the freezer for up to 1 month. This makes an excellent holiday dessert or gift!