Toffee Glazed Almonds

     From my childhood, comes my mother's almonds that I still make every year for Christmas time!   I need to make a lot because I give so much of it away to friends and neighbors and my family loves it so much.  It's rather simple to make and is so much better fresh.  You can't buy candy this good because the nuts are so fresh.  I buy the raw almonds at Costco and they are very economical there.

Toffee Glazed Almonds 

2 cups raw almonds

1 cup sugar

4 tblsp butter (never margarine)

1 tsp. vanilla

salt for sprinkling

1.  In a heavy skillet, ( I love my cast iron pan for this)  slowly melt butter.

2.  Add sugar and almonds all at once.

3.  On medium heat, cook and stir constantly until the sugar melts into a syrup and turns a nice brown color.  This takes about 15 minutes.  

4.  Remove from heat and stir in the vanilla.

5.  Quickly spread the mixture onto a large greased cookie sheet.  

6.  When cool break into small clusters of several nuts.

7.  Sprinkle lightly with salt.

8.  Store in a container at room temperature.

I usually triple the recipe in my large skillet.  It doesn't take any longer to make and you get three times the finished product.

ENJOY!

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Better Biscuits

Better Biscuits

They're simple, delicious, restaurant, Southern Style, stay fresh for days biscuits.

Nothin' says home-cooked better than great biscuits.  And I like nothin' better than easy, but great. 

Only 3 ingredients...

4 cups biscuit mix

1 cup sour cream

3/4 cup lemon-lime soda

1.  Cut sour cream into biscuit mix using a fork and knife.

2.  Add soda and mix to make a soft dough.

3.  Pat or gently roll the dough out on a floured surface.

1/2" thickness makes about 18 biscuits 3 inches in diameter

1" thickness makes about 12 biscuits 3 inches in diameter

4.  Cut out biscuits using a round glass or cookie cutter.

5.  Melt 1/2 cup of butter into a 9" x 13" pan.

6.  Put the biscuits on top of the butter.

7.  Bake at 400 degrees or until golden brown approximately 12-15           minutes.  This time will depend on the thickness you chose.

8.  Store unused biscuits in an airtight container.  They stay fresh for several days and they microwave well to reheat.

Note:  A double batch will fill a 12" x 18 " with 20 biscuits cut 3 inches in diameter and 1/2" thick.  The ones in the picture are 1/2" thick.  I like them thinner for biscuits and gravy and thicker to go with fried chicken.

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