2 cups whole almonds (with skin, Not roasted)
1/2 cup regular white sugar

Add two cups of almonds to a frying pan and place on medium heat.

Slowly add the sugar to the pan, continuously stirring until all the sugar is melted and the almonds are glazed.

Place the glazed almonds on a greased cutting board and cut up into chunks.

Cool.

Keep in fridge until needed.

Il crocante shown in this entry were made by Maria-Nella Fent; the photo was taken by Mary Melfi.

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