2 c. white sugar
1 lb. butter
1/4 c. water
2 c. unblanched almonds, halved

Combine ingredients in heavy skillet, stirring over low heat until melted. Increase temperature to highest. Stir well and continously until mixture is caramel color and almonds appear to be well toasted. Pour quickly onto cookie sheet; cool. NOTE: Cooled candy may be coated with 4 squares melted baking chocolate.