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Almond Crunch

  • yield: Makes 2 cups


  • 1 cup blanched sliced almonds
  • 6 tablespoons sugar
  • 2 tablespoons water


  1. Step 1

    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.

  2. Step 2

    In a medium bowl, toss together almonds, sugar, and 2 tablespoons water. Spread almonds evenly over baking sheet.

  3. Step 3

    Bake until golden, about 18 minutes. Transfer pan to a wire rack to cool completely.

Martha Stewart Living, July/August 1998