Recipe by BecR
Toasted whole almonds coated with a buttery vanilla glaze, and lightly dusted with cinnamon. I've also included a lovely rosewater variation. Reminiscent of the candied almonds served warm in cone shaped bags in the open air markets of Germany. Delicious! Makes a great foodie or hostess gift for the holidays.
Top Review by Metric Jester
absolutely perfect recipe! First time I did this recipe as written (minus the cinnamon due to allergy) and they were very good. didn't last long either. Second time around I added a little bit of red pepper flakes during the melting process (1/4 to 1/2 tsp if I had to put numbers on it, I wasn't measuring) for that spicy kick the cinnamon might add. VERY good that way. Even better actually.
- 2 cups whole blanched almonds (if whole blanched almonds aren't available, substitute whole raw almonds with skins)
- 1 cup sugar
- 4 tablespoons butter
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon salt (to taste)
- cinnamon (optional)
- 1 tablespoon rose water (variation)
Directions See How It's Made
- In a large heavy skillet, heat almonds, sugar and butter over medium heat.
- Cook, stirring constantly, until almonds are toasted and sugar is a golden brown, about 15 minutes. Watch them carefully, do not scorch.
- Stir in vanilla.
- Spread on buttered aluminum foil; sprinkle with salt and dust lightly with cinnamon, if using.
- Cool and break into clusters.
- VARIATION: For a nice variation, omit the salt and cinnamon, and replace vanilla extract with 1 tablespoon culinary rose water.
- Store in an airtight container; freezes well. Give as gifts, wrapped in small cellophane bags tied with ribbon.