Candied Cinnamon Roasted Almonds
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Preheat oven to 350º.
Combine the brown sugar, water, cinnamon and salt in a saute pan. Bring to a boil over medium heat.
Add the almonds and cook, stirring constantly, until the liquid evaporates and leaves a candy coating on the almonds.
Pour the almonds onto a baking sheet lined with parchment or a Silpat. Spread in to a thin layer, separating the almonds if necessary.
Roast in the oven for 10 minutes.* Remove from oven and let cool completely. Store in an airtight container.
*You can skip the roasting if you're using roasted almonds.