How to Make It
Preheat the oven to 225°F. Line a large baking sheet with parchment paper and set aside.
Melt the butter in a large nonstick skillet over medium heat. Add the sugar, water, salt, cinnamon, and nutmeg and cook, stirring constantly until sugar dissolves, 2 minutes.
Remove from heat and stir in vanilla. Add the almonds and stir to coat. Spread the almond mixture in a single layer onto prepared baking sheet.
Bake for 1 hour, stirring every 15 minutes. Cool slightly and transfer to a large bowl. Sprinkle with the turbinado sugar and toss to coat. Cool completely while stirring occasionally. Store in an airtight container.
Nutrition information per serving for 8 servings:
Calories 270, Cholesterol < 5 mg, Total Fat 20 g, Fiber 4 g, Saturated Fat 5 g, Calcium 98 mg, Monounsaturated Fat 12 g, Magnesium 102 mg, Polyunsaturated Fat 5 g, Potassium 290 mg, Carbohydrate 17 g, Sodium 160 mg, Protein 8 g, Vitamin E 4 mg*
* Total Alpha-Tocopherol Equivalents