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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Recipe is from the Almond Board of California. Ingredients:
1 tablespoon unsalted butter |
3 tablespoons sugar |
2 tablespoons water |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
2 tablespoons vanilla extract |
2 cups whole blanched almonds or 2 cups natural almonds |
1/4 cup turbinado sugar |
Directions:
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.
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