Preparation

• 1 Preheat the oven to 225°F. Line a large baking sheet with parchment paper and set aside.2  Melt the butter in a large nonstick skillet over medium heat.3  Add the sugar, water, salt, cinnamon, and nutmeg and cook, stirring constantly until sugar dissolves, 2 minutes.4  Remove from heat and stir in vanilla. Add the almonds and stir to coat.5 Spread the almond mixture in a single layer onto prepared baking sheet.6 Bake for 1 hour, stirring every 15 minutes.7 Cool slightly and transfer to a large bowl. Sprinkle with the turbinado sugar and toss to coat.8 Cool completely while stirring occasionally.9  Store in an airtight container.
• Source: Almond Board of California