Almond Toffee

• 5oz whole almonds
• 1lb sugar
• ½ pint

Blanch the almonds, skin them and cut them in half crosswise. Put them on a baking tray and dry them in the oven without browning. Dissolve the sugar in the water, add the cream of tartar, and boil until the syrup becomes dark amber in colour. A little dropped in cold water will be brittle. Stir in the almonds and essence and pour into a greased tin to set. Mark in squares or irregular shapes j