t. vegetable oil
1 C. whole almonds, blanched then lightly toasted
½ t. salt
2 T. sugar
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.
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.