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Candied Almonds

Reviewed: Nov. 30, 2013
I just finished making a batch of almonds. I think they're OK, but nothing special. I agree with the former posters regarding the cooking time. If you don't continue to stir through the cooking time, you'll run the risk of burning the nuts, and if you don't keep the pan on the burner until ALL the liquid has evaporated, you'll end up with almond brittle. I also think that it would be helpful to roast the almonds beforehand. I used whole raw almonds and believe they turned out a bit soft.
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