1 cup sugar
½ cup light corn syrup
¼ cup water
¼ teaspoon kosher salt
1¼ cup roasted almonds, chopped in half
1 teaspoon vanilla
2 tablespoons butter, room temperature
¾ teaspoon baking soda
Prepare a sheet lined with a Silpat or buttered foil.
In a heavy 2 quart saucepan, combine the sugar, corn syrup, water and salt. While stirring to dissolve the sugar, bring it to a boil over medium heat. Set the candy thermometer in place and continue cooking, without stirring, until the mixture reaches 300ºF. (Or if you're like me and can't help it, you can give the pan a swirl every once in awhile.)
Take the pan off the heat and immediately add vanilla, butter and baking soda. Stir quickly to incorporate; add the almonds, stir, then pour onto the prepared cookie sheet and spread to desired thickness. Cool, then break into pieces.