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Place sugar, corn syrup, and water into a heavy-bottomed sauce pan.
Bring to a boil and add almonds.
Increase heat to high and insert the candy thermometer. Keep boiling until thermometer reads 290 degrees F.
Remove from heat and add butter, salt, vanilla, and baking soda, and stir briskly with an oiled wooden spoon.
Pour mixture onto buttered cookie sheet. Spread out evenly.
Let cool completely before breaking into pieces.
about1/4 cup (1.5 oz.)