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.
Ingredients: [‘blanched almonds’, ‘sugar’, ‘butter’, ‘vanilla extract’, ‘salt’, ‘cinnamon’, ‘rose water’]
Quantity of Ingredients: [“2 cups whole blanched almonds (if whole blanched almonds arenu0027t available, substitute whole raw almonds with skins)”,”1 cup sugar”,”4 tablespoons butter”,”1 teaspoon vanilla extract”,”1/4 teaspoon salt (to taste)”,” cinnamon”,”1 tablespoon rose water (variation)”]
Number of Servings: 8
Steps: [‘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.’]