Bring the sugar and water to a rapid boil in a heavy-based saucepan. Continue to boil without stirring until a golden caramel forms, add the almonds and carefully swirl the pan to coat the almonds. Carefully dip the base of the pan in a bowl of cold water to stop the caramel overcooking. Pour the hot caramel mix onto a tray lined with baking paper. Cool to room temperature, then crush, in batches, using a mortar and pestle. Store in an airtight container until needed.
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