Caramel Almonds

Crunchy Caramel Almonds

3 cups untoasted sliced almonds

1/2 cup lightly packed brown sugar

1/4 cup light corn syrup

1/2 stick butter 

1/4 tsp salt

1/4 tsp baking soda

1/4 tsp vanilla

Preheat the oven to 250 *. Place the nuts in a 9x13 pan and set aside. 

Combine the brown sugar, corn syrup, butter and salt in a saucepan over medium-high heat. Stir while the butter melts and sugar dissolves, and let the whole mixture come to a slow boil.

Boil the mixture for four minutes without stirring. Once the four minutes is up, remove the pan immediately from the heat.

Add the vanilla and baking soda to the brown sugar mixture in the pan, and stir it in quickly.

 Immediately pour the bubbling brown sugar mixture over the nuts in the pan, and stir until the nuts are thoroughly coated with the caramel.

 Place the pan in the preheated 250 oven, and bake the caramel nuts for 40 minutes, stirring after every 10 minutes to prevent burning. 

Remove the nuts from the oven. Scrape them onto a baking sheet covered with foil or a silicone baking liner. Separate the nuts with a fork so they're not clumped up. Allow them to cool completely at room temperature. 

Lovely over a caramel/hotfudge drizzled slice of cheesecake!