RCI-SC.007.0060.001
Cherry Almond Glaze
This recipe came from an estate sale. It was obtained when the family collection was purchased from the Burnett Estate in Terrell, Texas in 1981.
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- 1 Teaspoon
- ¼ Cup
- jar cherry preserves12 Ounce
- 2 Tablespoons
- ¼ Cup
- ¼ Teaspoon
- ¼ Teaspoon
- ¼ Teaspoon
- ¼ Teaspoon
Method
1
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper or a silicone baking mat, lightly greasing the surface to prevent sticking.
10 minutes
2
In a medium saucepan over medium heat, melt the butter completely, then stir in the white corn syrup and red wine vinegar until well combined.
3 minutes
3
Add the cinnamon, cloves, nutmeg, and salt to the saucepan, stirring continuously to incorporate the spices evenly into the syrup mixture.
2 minutes
4
Bring the spiced syrup to a gentle simmer and cook, stirring frequently, until it begins to thicken slightly and becomes fragrant, about 2 to 3 minutes.
3 minutes
5
Remove the saucepan from heat and immediately fold in the slivered almonds, stirring thoroughly to ensure every almond is evenly coated with the glaze.
2 minutes
6
Spread the coated almonds in a single, even layer onto the prepared baking sheet, separating any clumps so they bake uniformly.
2 minutes
7
Bake in the preheated oven for 18 to 22 minutes, stirring once halfway through, until the almonds are golden brown and the glaze is caramelized and set.
22 minutes
8
Remove from the oven and allow the almonds to cool completely on the baking sheet before breaking apart and serving, as the glaze will harden and crisp as it cools.
20 minutes