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1 t. vegetable oil
1 C.  whole almonds, blanched then lightly toasted
t. salt
2 T. sugar

Heat oil in small skillet. Add almonds and toss until coated with oil. Add salt, stirring constantly. Over medium heat gradually add sugar, stirring constantly. When almonds are golden and all sugar is dissolved, remove from pan and let cool. Makes one cup.

These are a perfect balance between sugar and salt and a delight to the pallet. They are a nice compliment to a glass of champagne or sherry.