2 c. whole unblanched almonds
1/2 c. sugar
2 tbsp. unsalted sweet butter
1 tsp. vanilla
3/4 tsp. salt

Heat almonds, sugar and butter in 9-inch skillet over medium heat, stirring constantly, until golden, about 15 minutes. Remove from heat; stir in vanilla. Spread mixture on buttered foil or baking sheet. Sprinkle with salt. Cool completely. Break into clusters.