1 lb of raw almonds
1 cup white sugar
1 fresh lemon cut in half, set aside
Colored sprinkles (optional)
Small amount of olive oil for greasing parchment paper on cookie sheet.
Spread the almonds on a cookie sheet. Bake at 350 degrees for about 7-10 minutes. CAREFUL not to burn. Remove from oven. Set aside.
In heavy pot, add the sugar and make sure you don't answer the phone or leave it unattended. With a wooden spoon, stir the sugar on medium heat. Stir, stir, and stir some more until the sugar starts turning brown and starts to carmelize. It will turn liquidy and smooth. Add the toasted almonds all at once into the cooked caramel. Toss very well and quickly add to a cookie sheet lined with parchment paper and painted with olive oil. With two knives, mix the coated nuts until they become one large flat rectangle.
At this point after it cools a little, cut into bars or triangles. Or, you can separate into small mounds usingt two lemon halves, guide the almonds into small mounds.
You may sprinkle tops with nonpareils or colored sprinkles.
This caramel gets extremely hot, please be careful not to burn yourself.