Crystal Almonds
Yield
4 servingsPrep
5 minCook
10 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
brown sugar
|
*
|
| ¼ | cup |
heavy whipping cream
|
|
| 1 | tablespoon |
butter
or margarine |
|
| ½ | teaspoon |
cinnamon
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
almonds
whole |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
brown sugar
|
*
|
| 59 | ml |
heavy whipping cream
|
|
| 15 | ml |
butter
or margarine |
|
| 2.5 | ml |
cinnamon
|
|
| 0.6 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
almonds
whole |
*
|
Directions
Combine sugar, cream, butter, cinnamon and salt in a 2 quart saucepan.
Mix and bring to boil over medium heat.
Cook to 244 degrees F. (firm ball stage), stirring constantly.
Remove from heat then add vanilla and nuts.
Continue stirring until candy grains on nuts.
Spread on cookie sheet and let cool, then break apart.
