Sugar Cinnamon Almonds

1 cup sugar
3 T. corn syrup
6 T. water
1 ½ t. cinnamon
¼ t. salt
1 teaspoon vanilla

Stir together all ingredients except vanilla and bring to a boil.  Cook, stirring most of the time, to softball stage; then stir in 1-teaspoon vanilla.  Next, pour over about 5 cups of almonds.  Mixture will be really thick.  Spread on lightly sprayed cookie sheet (I take a large fork or wooden spoon to separate the almonds…then do it again after they’re a little warm.)  Bake at 250º for about 30-45 minutes, stirring and re-arranging almonds 2 or 3 times during the baking process.  Stir again as they come out of the oven or they’ll all stick to the cookie sheet.

Sometime during the baking the coating mixture will turn from clear to sugary.  You may have to try this a couple of times before you get it just right…but even a not-so-perfect batch is pretty good.  You can use any kind of nuts.

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