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Boil 2 cups/500 ml maple syrup down to half.
Stir in 3/4 cup/140 g toasted almonds, and immediately pour the mixture onto a parchment-lined baking sheet. When the caramel hardens, chop it quite fine.
Cut up a variety of fruit in a bowl, top with plain, full-fat yoghurt, scatter over some chopped candied almonds, and grate over orange zest.
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