|3.5 cups||40 minutes|
- 0.25 cup maple syrup
- 3 Tbsp butter
- 2 Tbsp sugar
- 1.5 tsp cinnamon
- 0.25 tsp salt
- 1 lb blanched whole almonds
- 0.25 cup crystallized sugar (optional)
Look for crystallized sugar where either gourmet coffees or cake decorating supplies are sold.
- 1 15 X 10 X 1-inch jelly-roll pans
- 1 foil
- 1 heavy medium saucepan
- 1 wooden spoon
Preheat oven to 325°F. Line two 15 X 10 X 1-inch jelly-roll pans with foil.
Combine maple 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 blanched whole 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 crystallized sugar (optional). Cool completely. Store in airtight container at room temperature.
If almonds become tacky upon storing, place on baking sheet lined with foil. Bake at 325°F 15 to 20 minutes; cool.
- Favorite Brand Name: Gifts From the Christmas Kitchen