YIELD Makes about 3-1/2 cups nuts
|1/4||cup maple-flavored syrup|
|1‑1/2||teaspoons ground cinnamon|
|1||pound blanched whole almonds|
|1/4||cup coarse white decorating sugar* (optional)|
- Preheat oven to 325°F. Line two 15X10X1-inch jelly-roll pans with foil.
- Combine syrup, butter, sugar, cinnamon and salt in heavy medium saucepan. Bring to a boil over high heat, stirring frequently. Boil 30 seconds. Remove from heat; stir in almonds with wooden spoon, tossing to coat evenly.
- Spread almond mixture in single layer in one prepared pan. Bake about 40 minutes or until almonds are crisp and dry, stirring every 15 minutes. Immediately transfer almonds to remaining prepared pan; sprinkle evenly with coarse sugar. Cool completely. Store in airtight container at room temperature up to 1 week.
If almonds become tacky upon storing, place on baking sheet lined with foil. Bake at 325°F 15 to 20 minutes; cool.
This recipe appears in: Snacks