You've seen those glazed almonds in the bag.
They're usually in the produce department -- by the salad fixings.
Sometimes they're in the salad dressing/pickle/olive aisle.
It's a small bag of sweet crunch.
I love to put nuts on my salads.
I love to use the glazed almonds.
But I get tired of buying those things because I think it's expensive for the amount you get in that little bag.
The next best thing -- make your own. It's so easy and it makes so much more! I made these and I know I didn't use them all . . .I'm wondering what little container I've put them in? Better yet, I wonder WHERE I've put them? I think I'll go look!
4 tablespoons butter (not margarine)
2 cups almonds; whole, chopped, or slivered (I used slivered)
3/4 cup sugar
1/2 -1 tsp. vanilla extract
1/2 tsp. salt, optional
Line a baking sheet with foil. Grease the foil with 1 tablespoon butter; set aside.
In a large heavy skillet, combine the almonds, sugar and butter. Cook over medium heat for 6-8 minutes, stirring constantly, until sugar is melted and golden brown.
Remove from the heat; carefully stir in vanilla. Spread onto prepared baking sheet; immediately sprinkle with salt., if desired. (I didn't desire!) If you want the salty/sweet combo, it's a good addition.
Cool before breaking into pieces. Store in an airtight container.
Sprinkle over a salad, steamed green beans, on top of a chicken casserole . . . be creative!