In a heavy frying pan over low heat, toast the almonds, stirring frequently, until they color slightly and become fragrant. Oil 11x15 baking pan with edges. Spread the nuts in one layer. Grease a spoon or spatula.
In a large 3 qt saucepan, combine sugar syrup and water. Stir well with a wooden spoon & place over moderate heat. Bring to a boil, stirring occasionally to dissolve the sugar and syrup. When the mixture boils, cover the pot and continue to boil for 2 minutes. Remove the cover and wash down the sides of the pot with a pastry brush dipped in water. Continue cooking, uncovered over moderate heat , stirring only if needed to prevent scorching, until syrup becomes golden and reaches 290-hard crack. Remove the syrup from the heat, stir in the butter and pour syrup evenly over the nuts. Spread with greased spoon or spatula. Break when cool.
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