2 cups blanched slivered almonds
1 ½ cups sugar
Line a sheet pan with parchment paper or a Silpat.
Place the almonds in a large nonstick fry pan. Add the sugar. Cover the nuts with the sugar so that when the sugar melts, the syrup will coat the nuts nicely.
Cook the nuts over medium heat. If the flame is too high, the nuts will burn. When the nuts are heated through, begin to stir so the sugar will coat all the nuts.
Once the sugar has turned into a deep amber syrup and the nuts are golden colored and nicely coated they are done.
Spread the hot sugared nuts on prepared parchment paper to cool. Be careful; they are very hot. When the nuts are cool, break them apart. Store almonds in an airtight container until needed.