Instructions: Bring the water to a boil in a large, heavy saucepan over moderate heat. Stir in the sugar and corn syrup until dissolved. Cook to the hard-ball stage (250F, 121C) and add the almonds and salt. Cook, stirring occasionally, to the hard-crack stage (300F, 150C). Remove from the heat and stir in the butter, vanilla, and baking soda. Pour the mixture onto a well buttered slab or baking sheet and spread it out with a spatula, making it as thin as possible while it is still hot. Cool to room temperature and break into pieces. Store in an airtight container.

Makes 2 pounds (1 Kg).

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.