SWEET CINNAMON ALMONDS Serve these addictively fragrant almonds in small bowls with glasses of port. They also make a lovely hostess gift presented in an airtight jar decorated with a festive ribbon. 1 1/2 cups almonds 3/4 cup firmly packed golden brown sugar 1/4 cup tawny port 1 tablespoon light corn syrup 1/8 teaspoon ground cinnamon 1/8 teaspoon salt Preheat an oven to 350°F. Spread the almonds on a baking sheet and toast in the oven until lightly browned and fragrant, about 10 minutes. Remove from the oven and set aside.

Meanwhile, butter a large baking sheet. In a large, heavy saucepan over medium heat, combine the brown sugar, port, corn syrup, cinnamon, and salt. Stir until the sugar dissolves. Clip a candy thermometer onto the side of the pan. Cook without stirring until the thermometer registers 240°F, about 6 minutes.

Remove from the heat. Add the almonds and stir until the syrup begins to look cloudy, about 2 minutes. Spoon the mixture onto the prepared baking sheet. Working quickly and using a fork, spread out the nuts in a single layer. Let cool slightly. Break apart any nuts that stick together. Let cool completely. Store in an airtight container at room temperature for up to 2 weeks.

Makes about 3 cups (500 g).

[After Dinner, Williams-Sonoma Lifestyles Series]