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Notes before beginning: Make sure that you DO NOT let the first sugar mixture evaporate until it’s dry. You don’t want it soupy, but rather a very thick syrup that is adhering to the nuts. This is when you will add your second addition of sugar (1/3 cup). If your mixture does become too dry, and all the sugar has dried up – don’t throw everything away. It’s o.k.! Just add a couple tablespoons of warm water, and stir until you have a bit of shine, but also some lumps beginning to form.
I also added 1 tablespoon of Vanilla per batch, but that is up to you.
Use a heavy saucepan (NOT the nonstick kind) and a wooden spoon.


•⅓ cups Water, Plus 2 Tablespoons
•1-⅓ cup Sugar, Divided
•1 teaspoon Cinnamon, Ground
•2 cups Raw Almonds
•1 teaspoon Vanilla Extract



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