Ingredients
- 280 gr brown sugar
- 250 gr almonds (whole)
- 60 ml cream (heavy)
- 14 gr butter
- 4 gr vanilla
- 1 gr cinnamon
- 1 gr salt
Combine sugar, cream, butter, cinnamon and salt in a 2 litre saucepan. Mix and bring to boil over medium heat. Cook to 244 degrees (firm ball stage), STIRRING CONSTANTLY. Remove from heat then add vanilla and nuts. (I usually add a bit more than two cups) CONTINUE STIRRING AND KEEP STIRRING UNTIL CANDY GRAINS ON NUTS. Spread on cookie sheet and let cool, then break apart.
