Combine all ingredients; spread into a lightly buttered 9-inch round cakepan.
Bake at 350° for 20 minutes, stirring once, or until coating is slightly crystallized. Remove from oven; stir and cool. Store in an airtight container.
Praline Almonds: Substitute 1 1/2 cups chopped sliced blanched almonds. Bake at 350º for 15 minutes, stirring once. Yield: about 1 1/2 cups.
