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Ingredients 1 1/2 cups light brown sugar
Directions Heat sugar in a saucepan until it begins to color, stir in almonds, and salt; pour into a buttered dish to cool.
Notes This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org. |