Caramelized Almonds

• 1 cup whole almonds, shelled
• 13 cup pure maple syrup or brown sugar
• 1 tablespoon butter or pareve margarine

1. Preheat oven to 375 degrees.
2. Line a 9-inch-square baking pan (or similar size pan) with parchment paper.
3. Scatter almonds in pan; pour maple syrup or brown sugar on top, stirring to cover nuts.
4. Cut butter into small dice and sprinkle on top.
5. Bake for 10 minutes, then stir nuts to make sure they are covered with syrup.
6. Continue to bake until nuts are browned and syrup has thickened to consistency of caramel, another 7 to 10 minutes.
7. Remove from oven, separate nuts, and allow to cool.
8. Once completely cooled, nuts may be stored in a covered container for several weeks.

whole almonds, maple syrup, butter

Taken from cooking.nytimes.com/recipes/1012452 (may not work)