Yield: Makes about 1-1/2 lbs. candy
Combine sugar, syrup, water and butter, and cook and stir until sugar is dissolved. Continue cooking without stirring to 300 F. or when syrup separates into hard brittle threads when droppedf into cold water.
Remove from heat and stir in vanilla, soda and almonds. Pour onto greased cookie sheet. When slightly cooled, pull edges to make a thin sheet. When thoroughly cold, break into pieces.
Recipe compliments of Blue Diamond.
Please note that some ingredients and brands may not be available in every store.