Yield
20 servings (serving size: about 1 1/2 ounces)
Photography: Randy Mayor; Styling: Melanie J. Clarke

How to Make It

Step 1

Combine the sugar and water in a medium, heavy saucepan, being careful not to splash sides of pan. Stir gently over high heat just until the sugar dissolves (do not stir beyond this point). Using a clean pastry brush dipped in water, brush inside walls of pan to loosen any sugar particles.

Step 2

Cook sugar mixture over high heat until light golden brown (about 10 to 15 minutes; do not leave unattended). Remove pan from heat; gently stir in almonds. Immediately pour almond mixture onto a jelly roll pan coated with cooking spray. Cool completely, and break into pieces.

Step 3

Note: Store in an airtight container up to 5 days.

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