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Categories:Viewed: 90 - Published at: 10 years ago
Ingredients
- 1 cup sugar
- 1/2 cup water
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 tablespoon imitation vanilla
- 1/4 cup unsalted butter
- 1 lb shelled unsalted whole almond
Method
- Preheat your candy thermometer. Combine the sugar, water, cinnamon, and salt in a saucepan. Turn the heat to medium and stir the mixture until the sugar has dissolved.
- Turn the heat up to medium high, then place the thermometer into the pan. The temperature will slowly rise. Cook until the soft ball stage, 240°F.
- Once the syrup reaches that temperature, remove from the heat.
- Place the butter, vanilla, and almonds in a medium-sized mixing bowl. Pour in the syrup and mix everything together until the almonds are covered with the syrup.
- It will take about 2 hours for the syrup to crystallize. It should turn out as a soft glaze.
