3/4 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon allspice
1/8 teaspoon nutmeg
1/3 cup orange juice
3 cups whole blanched almonds
Combine all ingredients except almonds in a medium saucepan and cook over medium heat until candy thermometer reaches 235 degrees (soft-ball stage). Remove from heat, add almond and toss until well glazed. Spread on a greased, foil-lined cookie sheet and cool completely.
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