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Enjoy this recipe from Christmas Cookies.
Submitted by: Susan White
from Lexington, KY
1-1/2 c. whole almonds
3 T. butter
1 c. sugar
4 T. water
Spread almonds in a single layer on an ungreased baking sheet. With oven rack at center position, toast at 350 degrees for 10 minutes, stirring occasionally. Melt butter in a small skillet over medium heat. Add toasted almonds and cook, stirring constantly, for about 3 minutes. Set aside. Combine sugar and water in a small saucepan. Bring to a boil, stirring to dissolve sugar. Wash down crystals on sides of pan with a small brush dipped in water; do not stir. Bring to a boil until mixture turns golden. Remove from heat; stir in almonds and butter. Quickly pour onto a greased baking sheet. Let cool; when hardened, break into pieces. Store at room temperature in an airtight container. Makes about one pound. | |
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Spread almonds in a single layer on an ungreased baking sheet. With oven rack at center position, toast at 350 degrees for 10 minutes, stirring occasionally. Melt butter in a small skillet over medium heat. Add toasted almonds and cook, stirring constantly, for about 3 minutes. Set aside. Combine sugar and water in a small saucepan. Bring to a boil, stirring to dissolve sugar. Wash down crystals on sides of pan with a small brush dipped in water; do not stir. Bring to a boil until mixture turns golden. Remove from heat; stir in almonds and butter. Quickly pour onto a greased baking sheet. Let cool; when hardened, break into pieces. Store at room temperature in an airtight container. Makes about one pound. |
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