Holiday Glazed Almonds and Frosted Pecans by Arlene Wright

Glazed Almonds

2 cups whole blanched almonds
1 cup sugar
1/4 cup butter
1/2 tsp. vanilla
salt

Heat almonds, sugar and butter in a heavy skillet over medium heat, stirring constantly until almonds are toasted and sugar is brown. Sugar should be syrupy.(About 15 minutes) Remove from heat and stir in vanilla. Spread mixture on foil or an ungreased cookie sheet. Sprinkle witha bit of salt and allowto harden. When nuts are cool, break into clusters.