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1-1/4 cups brown sugar
1/4 cup heavy whipping cream
1 Tbsp. butter
1/2 tsp. Watkins Cinnamon
1/8 tsp. salt
1/2 tsp. Watkins Vanilla Extract
1/2 tsp. Watkins Caramel Flavor
2 cups whole blanched almonds or pecan halves

Combine sugar, cream, butter, cinnamon, and salt in 2-quart saucepan. Bring to a boil over medium heat and continue cooking, stirring constantly, until mixture reaches 245 (F) degrees on candy thermometer (firm-ball stage). Remove from heat; add vanilla, caramel flavor, and nuts. Stir until candy begins to grain on nuts. Spread on cookie sheet to cool. Store in airtight containers.

Makes 2 cups

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Jacquelyn Cooper

Watkins Independent Associate #099046N

Watkins Online Catalog:  http://www.watkinsonline.com/jcooper

E-mail:  watkins@timelysuggestions.com

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