1/2 c. brown sugar
1/4 c. white sugar
1/3 c. half and half milk
1/2 tsp. almond extract
1 1/2 c. whole almonds
Candy thermometer

Put all sugar and half and half into saucepan and stir over low heat until sugar dissolves. Cook over low heat until reaches 240 degrees on candy thermometer. Forms a soft ball in cold water. Add almond extract and almonds. Stir until coated. Spoon onto wax paper. Cool.