1/2 cup almonds

1 recipe Caramel sauce
1 cup sugar
1/3 cup cream
1 teaspoon vanilla
1/2 cup brown sugar
1/3 cup butter

Pour boiling water over almonds (approximately 1/3 cup), slip off skins, and place in pan in hot oven to roast until crips and slightly browned.

Chop fine and add to caramel sauce.



Caramel Sauce

Boil ingredients together to make a thin sauce. Cool and serve over pudding, fruit or ice cream.

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....Image -- Edouard Manet: Le repas, 1870.

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