1 & 1/2 Cups Sugar
1/2 Cup Karo Syrup
3/4 Cups Water
Pinch of Salt

2 Cups Whole Raw Almonds
2 Tbs. Butter

Measure out:
1 Tbs. baking soda
1 tsp. Vanilla

Cook first four ingredients to the softball stage at 232 degrees on cooking thermometer.
Add the 2 cups of raw almonds and 2 Tbs. butter and stir constantly until mixture reaches 292 degrees or the low hard cracked stage.
Remove pan from heat and add the previously measured vanilla and soda.
Beat briskly until completely mixed.

Pour out quickly on a buttered cookie sheet. Do not spread with a spoon as it will break down the honey comb type consistancy. Just pour over entire sheet and let set until cool. Once cool, break into pieces.

Enjoy!