Ingredients

The following ingredients have 4 Servings
  • 2 cups Raw Almonds {8 oz.}
  • 1/2 cup White Sugar + 2 tsp. for Sprinkling
  • 1/2 cup Brown Sugar
  • 1 tbsp. Ground Cinnamon
  • 1/4 tsp. Salt
  • 1 1/2 tsp. Vanilla
  • 4 tbsp. Water

Instruction

  • Preheat 10″ cast iron skillet over low heat.
  • After it has warmed up a bit, turn heat to medium then add White Sugar, Brown Sugar, Cinnamon, Salt, Vanilla and Water to skillet.
  • Cook over medium heat for 1 – 2 minutes, continually stirring with a wooden spoon.
  • Once the mixture turns into a glaze and begins to bubble, add Almonds to skillet and continue stirring well for about 2 more minutes until all have been coated with the glaze.
  • Then transfer almonds to a large cookie sheet lined with waxed paper, and quickly spread almonds out, so they’re not touching each other.
  • Sprinkle almonds with additional 2 tsp. of Sugar, then set aside and allow to cool overnight.
  • The next morning, transfer to an airtight container. If stored at room temperature, use within the week. If stored in the refrigerator, use within 3 weeks. ENJOY!