Combine all ingredients, except almonds, in a large saucepan; stir well. Bring mixture to a boil, stirring until sugar dissolves. Reduce heat to medium and cook, without stirring, until mixture reaches firm ball stage (242° to 248°). Remove from heat; stir in almonds. Continue to stir until almonds are completely coated and mixture hardens slightly.
Immediately pour mixture onto buttered waxed paper, spreading evenly. Cool thoroughly. To serve, break almonds apart.