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3 T. butter 1 1/4 cups whole almonds 1 cup sugar 1/4 cup water 1/2 t. baking soda
Line a baking sheet with foil. Grease foil with butter; set aside. Melt butter in a small skillet over medium heat. add almonds and cook, stirring constantly, for 2 minutes or until lightly toasted. Remove from heat. In a small pan, over medium high heat,a combine sugar and water. Bring to a boil, stirring constantly. use a small pastry brush dipped in cold water to wash down sugar crystals that sling to sides of pan. Boil without stirring for about 10 minutes or until a candy thermometer reaches 310 (hard crack stage). Mixture will be a golden color. Remove from heat and stir in almond mixture and baking soda. Immediately pour mixture onto greased baking sheet, spreading quickly into an even layer with a metal spatula. Allow to stand 30 minutes or until hardened. Bread into pieces. makes 1 pound. Source: Brand Name Cookbook