2 cups Granulated Sugar
1 cup Dark Syrup
50 grams Butter (about half a stick)
1 tablespoon Vanilla
3-1/2 cups Heavy Cream
1-1/3 cups Almonds, chopped
Mix all ingredients (less the almonds) in a large saute pan, and simmer for 1 hour, stirring occasionally.
Test by placing a drop of the hot caramel into a glass of cold water. If you can make a soft ball by rolling it your fingers, it’s ready.
Pour caramel onto a large non-stick baking sheet, and sprinkle with chopped almonds. Refrigerate to chill.
When partially set, slice into small portions and wrap in wax paper squares cut to fit.