1 cup granulated sugar
1/4 cup water
1 cup blanched almonds, dried thoroughly
Use cautionary measures when working with hot syrup.
In heavy saucepan combine sugar and water and cook. Add almonds just before syrup spins a 2 inch thread when dropped from a spoon. Continue to cook, stirring to keep from scorching. When mixture begins to change color (caramelize), remove from heat. Stir until syrup crystallizes and clings to the almonds. Spread almonds out individually on buttered cookie sheet to cool.
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