Homemade Totally Nuts

I was happy when I have found this recipe on the net. My mom and I did a slightly different variation on this recipe. The original recipe is this:

1 cup granulated sugar
1/2 tsp cinnamon
1/8 tsp cream of tartar
1/4 cup hot water
1/2 tsp vanilla extract
1 1/2 cups whole toasted almonds.

1. Preparation: Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. In a small saucepan, combine the water, cinnamon, sugar, and cream of tartar over medium-high heat. Stir until the sugar dissolves.
3. Continue to cook, stirring occasionally, until the mixture reaches 246 degrees on a candy thermometer.
4. Once the mixture is at the proper temperature, remove immediately from the heat and stir in the Vanilla. Add the nuts all at once, and stir with a wooden spoon until they are completely coated with the sugar mixture. Continue to stir until it becomes difficult to stir and the syrup turns opaque.
5. Quickly turn out onto the prepared baking sheet. Separate the nuts and allow them to cool and harden at room temperature. Nuts can be stored in an airtight container at room temperature for several weeks.

Ok, so that is the original recipe. As my mom and I found out we can and needed to do something different. This is our recipe:

1 cup of granulated sugar
1 and 1/2 tsp of ground cinnamon OR 1 and 1/2 tsp of ground cloves
1/8 tsp of cream of tartar
1/4 cup of hot water
1/2 tsp of vanilla extract
1 and 1/2 cup of whole raw almonds

Preparation:

1. Baking sheet sprayed with nonstick cooking spray. (the aluminum foil ripped and bits of foil was sticking to the almonds. So I got rid of the foil)
2. In a small saucepan, combine the water, cinnamon/cloves, sugar, and cream of tartar over medium-high heat. Stir until the sugar dissolves.
   
3. Continue to cook, stirring occasionally, until the mixture reaches 246 degrees on a candy thermometer.
4. Once the candy is at the proper temperature, remove immediately from the heat and stir in the vanilla. Add the nuts all at once, stir with a wooden spoon until they are completely coated with the sugar mixture. (I didn't continue to stir until the nuts became opaque the second time. The mixture cools fast and it became hard to clean the saucepan of the nuts that was stuck to the sides.)
5. I just coated the nuts with the mixture then pour onto the baking sheet. The sugar coated nuts will still turn opaque while you are separating the nuts on the baking sheet. Cool at room temperature. Nuts can be stored in an airtight container at room temperature for several weeks.

By using ground cloves instead of ground cinnamon, creating a different unique taste. Both ways are equally good. Enjoy!
Cheers Everyone!