Candied Sugared Almonds (German Gebrannte Mandeln) - cooking recipe

Ingredients

2 cups whole blanched almonds (if whole blanched almonds aren't available, substitute whole raw almonds with skins)
1 cup sugar
4 tablespoons butter
1 teaspoon vanilla extract
1/4 teaspoon salt (to taste)
cinnamon (optional)
1 tablespoon rose water (variation)

Preparation

In a large heavy skillet, heat almonds, sugar and butter over medium heat.
Cook, stirring constantly, until almonds are toasted and sugar is a golden brown, about 15 minutes. Watch them carefully, do not scorch.
Stir in vanilla.
Spread on buttered aluminum foil; sprinkle with salt and dust lightly with cinnamon, if using.
Cool and break into clusters.
VARIATION: For a nice variation, omit the salt and cinnamon, and replace vanilla extract with 1 tablespoon culinary rose water.
Store in an airtight container; freezes well. Give as gifts, wrapped in small cellophane bags tied with ribbon.