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By Craig Claiborne
Combine all the ingredients in a heavy pan. Heat while stirring until the sugar dissolves.
Continue to heat without stirring until the mixture turns the color of maple syrup. To avoid overbrowning the almonds, the pan may be shaken gently once or twice.
Pour immediately onto a buttered cookie sheet or into the bottom of twelve buttered muffin tins (l½ inches in diameter). Allow to cool before using.
© 1966 Craig Claiborne estate. All rights reserved.