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Glazed Almonds




Source of Recipe


Karen Tressler


Recipe Introduction


From “The Good Goodies: Recipes for Natural Snacks ‘n’ Sweets by Stan and Floss Dworkin (1975)




List of Ingredients




1/2 cup honey
1 cup shelled almonds


Recipe



Should you find that because you have not cooked it long enough, the honey won’t harden, when they are cooled, roll the still sticky almonds in desiccated coconut.

In a small saucepan, over very low (simmering) heat, boil the honey till it tests at ‘hard ball’ (about 15 minutes). Allow the foam to settle.

Grease a dinner plate very lightly (very).

Drop a handful of almonds into the hot honey, swish them around with a slotted spoon to make certain they are well covered, then scoop them out, allowing the excess honey to drip back into the pot.

Drop the coated almonds onto the plate and separate them with a clean knife or leave in clumps if you wish.
Repeat until all the honey is used up. You may need more than one plate.

Allow the almonds to cool and harden, then scrape them off the plate to serve. If the remaining honey hardens before you’ve finished all the almonds, reheat it gently for a moment until it becomes liquid again.

Yield: Lots!