Prep 0 mins
Cook 30 mins
Cinnamon and sugar how can you go wrong?. . . well maybe by eating the whole batch yourself . the stirring gets tiring but its worth it in the end : ) We make these every time we have party's or people over
- line a baking sheet with aluminum foil, set aside.
- in a medium sauce pan combine all ingredients, then place on burner that is on medium heat.
- Occasionally stir the almond mixture in the beginning.
- Near the end you will notice a change in the mixture it will become harder to stir, that is when you have to constantly keep stirring it. This can last anywhere from 15-20 minutes.
- You will know the almonds are done when the liquid is all gone and the almonds are coated in crystallized sugar, and when in doubt keep stirring, it takes sometime.
- Dump the almonds on baking sheet and allow them to cool, enjoy.
First off, these are delicious! And secondly, I can't wait until I can try this with different spices! I love that there's no butter involved in making these - that's fantastic!! However, I didn't heed the author's (very clear) direction to stir like mad at the end... as you can see, my result isn't a dry looking as the author's. I obviously should have kept going, as well. So, they're super delicious, and I'll be trying the technique again shortly - this time following the instructions to the letter! Thanks, Molly - this is an excellent recipe! Made for PAC Fall 2009 - you were adopted!!