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Cinnamon Candied Almonds
Grease a jelly roll pan. Set aside on work surface. In large skillet, over medium heat, melt 2 T. margarine. Stir in 1/2 cup sugar and 1 t. ground cinnamon until sugar is dissolved. Add 1 cup whole unblanched almonds; cook 10 to 15 minutes until glaze is deep reddish gold and almonds are evenly coated. Turn mixture into prepared pan, using 2 forks, quickly separate into single nuts or clumps of 2 or 3. Cool. Store in airtight container. Makes 8 oz. Source: My Old Recipes