Yield: 2 cups
Prep Time: 20 min
Cook Time: 10 min
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
8 ounces blanched whole almonds (about 1 1/2 cups)
1/2 cup granulated white sugar
2 Tablespoons butter
1. Line a baking sheet with aluminum foil; grease foil. Set aside
2. In a small bowl, combine cinnamon, allspice, salt and cayenne; set aside.
3. In a large skillet, combine almonds, sugar and butter. Cook, stirring, over medium heat about 10 minutes, or until sugar melts and turns a rich brown color. Remove from heat. Immediately stir in spice mixture. Quickly spread almonds in prepared pan. Let cool completely. Break into small clusters.
*Store in a tightly covered container for up to 2 weeks.