1 1/2 cups whole almonds
3 tbsp butter
1 cup sugar
4 tbsp water
Arrange oven rack to the center of the oven and preheat oven to 350 degrees. Spread the almonds on a baking sheet with sides, arranged in a single layer; toast for 10 minutes, stirring a couple of times.
Melt the butter in a small skillet. Add the toasted almonds to the skillet and cook, stirring constantly for about 3 minutes. Remove skillet from the heat and set aside. Butter a large baking sheet; set aside.
In a small saucepan, combine the sugar and water. Bring to boil while stirring to dissolve the sugar. Use a small pastry brush that's been dipped in cold water, to wash down sugar crystals that cling to the sides of the pan. Do not stir now! Bring the syrup to a boil until it turns a golden color. Remove the pan from the heat and stir in the almonds and butter mixture. Quickly pour the mixture onto the buttered baking dish. Allow to cool and harden. Break into pieces. May be stored in an airtight container at room temperature.
Yield: Approximately 1 pound.