Cinnamon Sugared Almonds
By Hklbrries
"Are you expecting guests this Christmas? Do you have a sweet tooth that loves to make merry during the holidays? If either of these criteria describes you and your planned yuletide revelry, the Dorothy Dean Homemakers Service has the perfect prescription: take these recipes for delicious holiday treats, prepare with care and bon appetit!
The Spokesman-Review invited you to tease your holiday palate with this classic confection. Reprinted here is material from a Dorothy Dean Homemakers Service leaflet from 1978. The Dorothy Dean Homemakers Service was a staple for Spokesman-Review readers from 1935 to 1983, providing kitchen-tested recipes that never go out of style, as well as helpful hints to make any gathering, special occasion or household chore go off without a hitch. The Spokesman-Review wishes you a delicious holiday season!"
- 1
Ingredients
- 2 1/2 cups almonds
- 1 cup sugar
- 1/2 cup water
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 1/2 tsp vanilla
Preparation
Step 1
Toast almonds at 350 F for about 10 minutes, stirring occasionally; cool. Measure sugar, water, cinnamon and salt into heavy saucepan; cook to soft ball stage, 236 F. Remove from heat; cool slightly. Add vanilla and nuts. Stir until nuts are coated. Turn onto buttered 10-by-15-inch pan; separate nuts as they cool.