Ingredients:
2 cups whole almonds
6 Tablespoons brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon sea salt
1/2 teaspoon vanilla extract
2 Tablespoons water
Instructions:
- Take all the ingredients...
This item is available in full to subscribers.
We hope you have enjoyed the last 2 months of free access to our new and improved website. On December 2, 2024, our website paywall will be up. At this time, we ask you to confirm your subscription at www.themtnear.com, to continue accessing the only weekly paper in the Peak to Peak region to cover ALL the news you need! Simply click Confirm my subscription now!.
If you are a digital subscriber with an active, online-only subscription then you already have an account here. Just reset your password if you've not yet logged in to your account on this new site.
Otherwise, click here to view your options for subscribing.
Questions? Call us at 303-810-5409 or email info@themountainear.com.
Please log in to continue |
Ingredients:
2 cups whole almonds
6 Tablespoons brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon sea salt
1/2 teaspoon vanilla extract
2 Tablespoons water
Instructions:
- Take all the ingredients except for the almonds and put them in a pan.
- Heat on medium high, stirring frequently so as to not burn.
- Then add almonds and roast for 7 to 10 minutes.
- Be sure to stir and flip almonds every couple of minutes.
- Lay almonds on parchment paper to cool.
- Flatten into a singer layer to avoid clumps.
