Cinnamon Almonds
2 cups dark brown sugar
1 cup water
4 cups whole almonds, lightly toasted
1 teaspoon cinnamon
1/4 teaspoon cardamom
Simmer the brown sugar and water in a heavy saucepan over medium heat, stirring constantly until the sugar dissolves, then occasionally, until it reaches the firm ball stage.
Remove from heat and add in the almonds and spices, stirring until the coating sets around the nuts.
Spread the nuts onto two buttered cookie sheets, carefully breaking apart any clumps. Let cool.
*You can change the spices to create different flavors. Pumpkin pie spice works well.
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