First, prep a good sized piece of parchment paper (silpat will work as well) on your kitchen counter. You'll want this ready to go because once the almonds are done, they need to come out of the pan and onto the parchment immediately!

In a saute pan set over medium heat, combine all the ingredients. At this point, you can stir occasionally with a rubber scraper. Try to evenly distribute the sugar across the bottom of the pan so it gets heated evenly. After a few minutes, the sugar will start to melt. This is when you'll need to start stirring constantly. The sugar will continue to melt and begin to form sugar clumps. Do your best to smash these with your scraper so they can melt onto the almonds instead. Once the almonds and caramelized sugar have browned as much as you want, remove quickly from the heat and spread them out over the parchment. Let cool completely before sampling. Enjoy!