1/4 Cup butter or margarine
1/2 Cup granulated sugar, divided
1/2 Teaspoon ground cinnamon
2 Tablespoons amaretto
1 Cup unsalted whole almonds
Preheat oven to 425 degrees. In a small saucepan, melt butter over medium heat. Stir in 1/4 cup sugar and cinnamon. Bring to a boil, stirring constantly until sugar dissolves. Boil sugar mixture 3 minutes longer. Remove from heat. Add liqueur; stir until well blended. Stir in almonds. Spread evenly on a greased baking sheet. Bake 5 to 8 minutes or until dark brown. Roll in remaining sugar; transfer to aluminum foil to cool completely. Store in an airtight container.
YIELD: about 1 cup nut mix.