Grease a 9x13 inch cookie sheet with butter.
In saucepan, add the sugar and cook on high heat. Continue to stir until the sugar begins to sweat and liquify. Add a bit of water to help, if necessary. Continue to cook until the sugar turns a deep, rich brown color.
Add the almonds and mix well. Cook for a few minutes, making sure the almonds are fully coated. Remove the almonds from the heat and quickly pour and spread the hot almond mixture on the buttered cookie sheet. Spread to desired thickness.
Allow to cool for 30 minutes before breaking into smaller pieces.
by The Savvy Kitchen