Contributed by Annette Ashton
- 2-1/2 cups unblanched whole almonds
- 1-1/4 cups granulated sugar
- 1 teaspoon cinnamon
Heat oven to 350°. Toast almonds for 15 minutes on a baking sheet. Line two baking pans with parchment paper; set aside.
In a medium saucepan, combine granulated sugar, 1/4 cup water, toasted almonds, and cinnamon. Cook, stirring constantly, until sugar becomes golden and granular and almonds are completely coated and separated.
Pour nuts onto prepared pans. Store in airtight containers for up to 1 month. If you want to make them even better, melt chocolate and stir it on them! Makes 12 servings.
Comments
Post a Comment