- 3 tbsp. butter
- 1/4 c. whole almonds
- 1 c. sugar
- 1/4 c. water
- 1/2 tsp. baking soda
Line baking sheet with foil. Grease foil with butter; set aside.
Melt butter in small skillet over medium heat; add almonds and cook, stirring constantly for 2 minutes or until lightly toasted. Remove from heat.
In a small saucepan over medium-high heat, combine sugar and water. Bring to a boil, stirring constantly. Use a small pastry brush dipped in cold water to wash down sugar that sticks to side of pan.
Boil without stirring for about 10 minutes or until candy thermometer reads 310 degrees (hard crack stage). Mixture will be a golden color.
Remove from heat and stir in almond mixture and baking soda.
Immediately pour mixture onto baking sheet, spreading quickly into an even layer. Allow to stand 30 minutes or until hardened.
Break into pieces.