This little guy will hold Candied Almonds. He’s made from the retired Bag with Scallop die – but I thought you could use the idea. Plus he’s hiding some delicious snacks. So here’s the recipe for the almonds
- Combine the
water, sugar, and cinnamon in a saucepan over medium heat; bring to a
boil; add the almonds. Cook and stir the mixture until the liquid
evaporates and leaves a syrup-like coating on the almonds. Pour the
almonds onto a baking sheet lined with waxed paper. Separate almonds
using forks. Allow to cool about 15 minutes.
The trick with these is to keep stirring until the liquid is completely gone. It happens in a flash – so don’t quit stirring! Hugs, Fran