This recipe for Iced Almonds, by Pat Roylance, is from At The Roylance's Table,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/4 cup butter 2-1/2 cups whole un-blanched almonds 1 cup sugar 1 teas vanilla
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 baking pan. Cool. Store in an airtight container. Yield: 4 cups.
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