created by: Almond Board of California
Made with whole blanched almonds, these buttery, crunchy and toasty almonds have a beautiful blond color (almonds with their skins will work too). Pair with a sweet dessert wine such as Sauternes or a late-harvest Riesling.
1 tablespoon unsalted butter
3 tablespoons sugar
2 tablespoons water
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons vanilla extract
2 cups whole blanched or natural almonds
1/4 cup turbinado sugar (such as Sugar In The Raw®)
Preheat the oven to 225°F. Line a large baking sheet with parchment paper and set aside. Melt the butter in a large nonstick skillet over medium heat. Add the sugar, water, salt, cinnamon, and nutmeg and cook, stirring constantly until sugar dissolves, 2 minutes. Remove from heat and stir in vanilla. Add the almonds and stir to coat. Spread the almond mixture in a single layer onto prepared baking sheet. Bake for 1 hour, stirring every 15 minutes. Cool slightly and transfer to a large bowl. Sprinkle with the turbinado sugar and toss to coat. Cool completely while stirring occasionally. Store in an airtight container.