Crunchy almond treat also makes a tasty topping for ice cream, pudding, fruit desserts or frosted cakes.
- Toast 1/2 cup chopped or slivered almonds on a cookie sheet at 350° F. for ten minutes or until lightly browned.
- Combine 1/4 cup butter or margarine, 3 tbsp honey, 3 tbsp sugar and 1 tbsp water in a small pan.
- Cook until mixture reaches 300° F. (hard crack stage).
- Remove from heat and stir in almonds.
- Pour immediately onto a buttered cookie sheet, spreading as thinly as possible.
- Let cool completely, then break into small pieces or crush with a hammer.
Serve as a topping on ice cream or other desserts.
