Wednesday, January 4, 2012

Glazed Almonds


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!

Glazed Almonds

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!


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