In a saucepan, add sugar and cook on high heat. Continue to stir until sugar begins to sweat and liquefy. Add a bit of water to help if necessary. Continue to cook until sugar turns into a deep rich brown colour.
Add almonds and mix well. Cook for a few minutes, making sure your almonds are fully coated. Remove from heat and quickly spread the hot almond/sugar mixture on a cookie sheet to the desired thickness.
Let cool for a half an hour before breaking it into smaller pieces.
