- Yield: Makes 2 cups
Source: Martha Stewart Living, July/August 1998
- 1 cup blanched sliced almonds
- 6 tablespoons sugar
- 2 tablespoons water
Preheat oven to 325 degrees. Have ready a rimmed nonstick baking sheet, or place a Silpat (a French nonstick baking mat) or parchment paper on a baking sheet; set aside.
In a medium bowl, toss together almonds, sugar, and 2 tablespoons water. Spread almonds evenly over baking sheet.
Bake until golden, about 18 minutes. Transfer pan to a wire rack to cool completely.