Slowly melt 1 pound butter in a heavy long handled pan. When butter is melted, add:

2 c. sugar
5 tbsp. water
1/2 lb. almonds (cut up) (I don't put in that much)
2 tsp. vanilla
1/2 tsp. salt

Turn to high heat. Stir constantly. Cook until almonds and syrup are a golden brown. Syrup is a littler darker than nuts. Pour on a well buttered cookie sheet with sides. When cool, turn over and crack.