1 1/2 c. almonds with skin on
1 c. sugar
1 c. water

In heavy skillet combine almonds, sugar and water. Bring to boil stirring until sugar melts. Reduce heat and summer until almonds make popping sound. 15 to 20 minutes.

Remove from heat, stir until sugar crystalizes. (Mixture will become dry).

Return to heat; cook over low to medium heat until sugar starts to melt and clings to almonds forming a glaze. About 15 to 20 minutes.

Turn out on buttered cookie sheet. Separate with a fork. Cool completely. Store in container with tight lid in a cool dry place.