- 1/2 cup [115 g] butter
- 2 1/2 cups [500 g] sugar
- 1/4 pound [113 g] blanched almonds, halved [1 cup / 250 mL]
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- Melt butter into a 10-inch [25-cm] frypan, until just boiling.
- Mix in sugar; cook, stirring, until dissolved and light brown, for 10 to 20 minutes.
- Mix in almond halves; cook until golden brown, for approximately 5 minutes.
- Pour mixture onto a large buttered plate; spread mixture until 1/4-inch [1-cm] thick.
- Leave to cool completely, then break-up into pieces.
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