2 cups (500 ml) whole almonds, unblanched

1 cup (250 ml) sugar

2 tablespoons (30 ml) butter

In a large skillet, cook all the ingredients over high heat, stirring with a wooden spoon until the almonds are well coated with caramel. Pour onto a baking sheet lined with well-buttered aluminum foil and spread in one layer.

Allow to set for about 8 minutes. Break into pieces to serve.

If desired, put the caramelized almonds in a mixture of 125 ml (1/2 cup) of sugar and 5 ml (1 teaspoon) of cinnamon. You can serve them at the end of the meal with tea or herbal tea.

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