1. Combine almonds, sugar and water in a heavy skillet.

2. Place over medium heat and stir constantly.

3. After about 5 minutes, the sugar will crystallize and stick to the almonds.

4. Keep on cooking and stirring until this sugar liquefies, making the almonds shiny brown all over.

5. Pour onto a large baking sheet and quickly separate nuts as much as possible with a pair of forks which have beed dipped in oil.

6. When nuts are cold, store in a jar with a tight fitting lid.

These are better made in small batches. Do not try to double amounts.

many years ago.