1Combine sugar and the water in a medium heavy-based saucepan; stir, over low heat, without boiling, until sugar dissolves. Bring to the boil; boil uncovered without stirring, until temperature reaches 115 C on a sugar thermometer (or when a teaspoon of syrup dropped into a cup of cold water moulds easily with fingers into a small ball).
2Remove from heat, stir in almonds until mixture crystallises. Return pan to heat; stir over low heat for 5 mins or until almonds turn golden and are coated with the caramel.
3Add butter to the nut mixture; stir until melted. Turn almonds onto a large oven tray. Using two forks, separate the almonds while still hot. Cool.
Tips: If you have a sugar (candy) thermometer, use it for these recipes. These nuts are so moreish it will be hard to hand them over; to prevent such a dilemma, double the quantity and the problem is solved!