My mother-in-law gave me this recipe some 15 years ago. I've made well over 100 batches since then!—Susan Marie Taccone, Erie, Pennsylvania
- 1/4 cup butter
- 2-1/2 cups whole unblanched almonds
- 1 cup sugar
- 1 teaspoon vanilla extract
- In a heavy saucepan, melt butter over medium-high heat. Add almonds and sugar. Cook and stir constantly for 7-8 minutes or until syrup is golden brown. Remove from the heat; stir in vanilla.
- Immediately drop by clusters or separate almonds on a greased pan. Cool. Store in an airtight container. Yield: 4 cups.
Originally published as Iced Almonds in Country Woman November/December 1997, p35
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