Mix all ingredients except the almonds in a large sauté pan, and simmer for 1
hour, stirring occasionally. Test by placing a drop of the hot caramel into a glass
of cold water. If you can make a soft ball by rolling it between your fingers, it
Pour caramel onto a large nonstick baking sheet, and sprinkle with chopped almonds.
Refrigerate to chill.
When partially set, slice into small portions and wrap in
wax paper squares cut to fit.