1 ½ cup granulated sugar
1 lb. unsalted roasted almonds*
1 1/2 teasspoon ground cardamom
Cover a baking sheet with parchment paper. Spread the almonds in a single layer on the baking sheet, grouping them all together with no spaces between the nuts.
Heat the sugar in a heavy-bottom saucepan over medium heat, stirring regularly. The sugar will eventually turn to liquid. Continue to cook, stirring all the while, until the sugar is golden brown. Add the cardamom and cook a little longer until it reaches a deep amber color and smooth texture. The whole process of caramelizing the sugar will take about 15 to 20 minutes.
Drizzle the sugar in a thin stream evenly over the top of the almonds, covering them all. Cool completely. Break up the almonds with your fingers into two-bite pieces. Store in a jar with a tight lid or package for gifts.
*if you buy raw almonds, toast them in a 325 degree oven for 10 minutes before doing the recipe