Ingredients

Makes about 2/3 cup

　　Vegetable oil cooking spray

　　1/2 cup sugar

　　1/3 cup sliced blanched almonds

　　1/4 teaspoon salt

　　

Step 1

Spray a rimmed baking sheet with cooking spray; set aside. Bring the sugar and 1/4 cup water to a boil in a small saucepan over medium-high heat. Swirl the pan to dissolve the sugar. Wash down the sides of the pan with a wet pastry brush to prevent crystals from forming. Boil until the sugar turns light amber, about 7 minutes.

　　

Step 2

Add the almonds and salt; cook, stirring constantly, until the almonds are toasted and the caramel turns dark amber. Pour onto the prepared sheet. Let cool completely.

　　

Step 3

Break into shards. Pulse until finely ground, with a few larger pieces remaining, in a food processor.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.