- Yields: 2-3/4 cups
- Prep: 15 mins
- Cool: 30 mins
cups blanched whole almonds
- Line baking sheet with foil. Butter foil; set aside.
- In a heavy 8-inch skillet, combine almonds, sugar and butter. Cook over medium heat, carefully stirring constantly for about 9 minutes or until the sugar melts and turns a rich brown color (mixture may splatter).
- Remove from heat. Immediately stir in vanilla. Spread the nuts on prepared baking sheet. Cool completely.
- Break into clusters. Makes about 2-3/4 cups.
From the Test Kitchen
Prepare the glazed nuts. Store in a covered container at room temperature for up to 2 weeks.