Recipe

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• 1 tbsp unsalted butter
• 3 tbsp sugar
• 2 tbsp water
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 2 tbsp vanilla extract
• 2 cups whole blanched almonds
• 1/4 cup turbinado sugar

• 1 Preheat the oven to 225°F Line a large baking sheet with parchment paper and set aside.
• 2 Melt the butter in a large nonstick skillet over medium heat. Add the sugar, water, salt, cinnamon, and nutmeg and cook, stirring constantly until sugar dissolves, 2 minutes.
• 3 Remove from heat and stir in vanilla. Add the almonds and stir to coat. Spread the almond mixture in a single layer onto prepared baking sheet.
• 4 Bake for 1 hour, stirring every 15 minutes. Cool slightly and transfer to a large bowl. Sprinkle with the turbinado sugar and toss to coat. Cool completely while stirring occasionally. Store in an airtight container.