Wednesday, December 24, 2014


When my mother made these, she did not include the brown sugar or the cinnamon. The result was pure white sugar hardened on the toasted almonds. They were very, very good. However, my children enjoy the carnival style, so I experimented until I was happy with the results. 


3          cups almonds
2          cups sugar
1          cup brown sugar
2          tbs.. cinnamon
1/4       water (or less)
pinch of salt


Bake almonds in 3750 for fifteen minutes.  Cool.  
Mix sugars, cinnamon, and salt.
Melt dry ingredients in a sturdy pot. 
Allow sugar to warm (at least 10 minutes on low heat), then add the water little at a time to see how much water it will take to melt all sugar. When all is melted, quickly toss nuts in with till totally covered and sugar has hardened on nuts.  
Place on cookie sheet and begin separating each almond. Allow to totally cool before eating.

.© Natala Orobello

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