Glazed Almonds

2 cups blanched almonds
1 cup sugar
1/2 cup water

put all ingredients in a saucepan on high heat and cook until water is gone. Lower heat and stir rapidly until white look disappears from almonds and nuts are coated with brown syrup. Pour onto buttered cookie sheet and let cool. Break apart. Store in tins.

Glazed Pecans

2 cups pecan halves
1/2 cup butter
1/2 cup light corn syrup
salt

spread pecans in roasting pan, dot with butter, and drizzle with syrup. Roast in oven at 250 degrees for one hour - stirring often. Spread on waxed paper. Salt generously.

For above recipes add cinnamon or other flavoring in the sugar/water or corn syrup to give them that unusual taste.

Orange Pecans

3 cups pecan halves
1 tablespoon orange peel
1/2 cup orange juice
1-1/2 cups sugar

combine sugar, juice and peel.   Cook to 236 degrees.   Add pecans and stir with wooden spoon till opaque.   Drop on waxed paper.  Separate pecans.  Store in tins.

Spiced Nuts

1 cup brown sugar
2 cups toasted pecan halves
4 tablespoons water
1 teaspoon salt
1/2 teaspoon cinnamon

cook sugar, salt, water and cinnamon to 242 degrees.  Remove from heat, add pecans, toss to coat pecans.   Pour on cookie sheet, separate, and cool.  Store in tin.

Sugared Nuts

6 cups pecans
1 cup brown sugar
2 cups maple syrup
1 cup granulated sugar
powdered sugar

in saucepan boil granulated sugar, brown sugar and maple syrup to 230 degrees.  Cool slightly.  In pan coat nuts, repeating until all nuts are covered.  Dust with powdered sugar.  Dry in cool place before storing in tins.  

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Check out our Almonds Trivia