Crystal Almondscandies 1 1/4 cup brown sugar 1/4 cup heavy cream 1 tablespoon butter or margarine 1/2 teaspoon cinnamon 1/8 teaspoon salt 1 teaspoon vanilla 2 cup whole almonds Combine sugar, cream, butter, cinnamon and salt in a 2-quart saucepan. Mix and bring to boil over medium heat. Cook to 244 degrees (firm ball stage), STIRRING CONSTANTLY. Remove from heat then add vanilla and nuts. (I usually add a bit more than two cups) CONTINUE STIRRING AND KEEP STIRRING UNTIL CANDY GRAINS ON NUTS. Spread on cookie sheet and let cool, then break apart. |
