1. In a large heavy skillet, heat almonds, sugar and butter over medium heat. 2. Cook, stirring constantly, until almonds are toasted and sugar is a golden brown, about 15 minutes. Watch them carefully, do not scorch. 3. Stir in vanilla. 4. Spread on buttered aluminum foil; sprinkle with salt and dust lightly with cinnamon, if using. 5. Cool and break into clusters. 6. VARIATION: For a nice variation, omit the salt and cinnamon, and replace vanilla extract with 1 tablespoon culinary rose water. 7. Store in an airtight container; freezes well. Give as gifts, wrapped in small cellophane bags tied with ribbon. ---------------------------------------------------------------------------
Nutrition
Ingredients
