1 c. sugar
1/4 c. water
1/4 tsp. cream of tartar
1 c. toasted blanched almonds

Combine sugar, water and cream of tartar in a large skillet. Cook over medium heat until sugar mixture caramelizes to a golden brown; stir in almonds. Pour onto a lightly buttered cookie sheet; cool. Break up into small pieces. Whirl in container of electric blender until pulverized Makes 3 cups.