2 cups sugar
1/3 cup light corn syrup
2/3 cup cold water
1/4 cup butter or margarine
1 teaspoon vanilla
1/2 teaspoon baking soda
1 1/2 cups diced roasted almonds
Combine sugar, syrup, water and butter, and cook and stir until sugar is dissolved. Continue cooking without stirring to 300 degrees or when syrup separates into hard brittle threads when dropped into cold water. Remove from heat and stir in vanilla, soda and almonds. Pour onto greased cookie sheet. When slightly cool, pull edges to make a thin sheet. When thoroughly cold, break into pieces.
Makes about 1 1/2 pounds candy.