Salted Caramel Sundae with Candied Almonds


1 cup sliced or slivered almonds

2 to 3 tablespoons Torani Almond (Orgeat) syrup

Spray cooking oil

1/4 cup Torani Salted Caramel Syrup

1 pint vanilla and/or chocolate ice cream


Preheat an oven to 375°F. Spread almonds on a baking sheet and bake until just starting to turn golden, 5 minutes. Transfer almonds to a small bowl, pour almond syrup over them, toss to coat thoroughly. Spray the baking sheet with oil and spread almonds on the sheet again. Return to oven and bake until almonds are well browned and syrup is bubbling, 10 to 15 minutes. Let cool until just warm and break apart. Divide ice cream between 4 bowls. Pour 1 tablespoon salted caramel syrup over each serving. Sprinkle each serving with toasted almonds and serve immediately.

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