• 1/2 cup water
• 2 cups sliced almonds, toasted
• 1 tsp baking soda
• 1/4 tsp cream of tartar
• 1 cup corn syrup
• 2 cups sugar
• 2 tsp cinnamon
• 2 Tbs butter

Combine water, cream of tartar, sugar and corn syrup in a sauce pan. Boil until 340` with a candy thermometer, or until a deep golden brown.

Remove from heat. Quickly stir in cinnamon, then butter, almonds, and finally baking soda.

Pour onto a Silpat mat, or onto an oiled parchment lined sheet pan and quickly spread out using a heat proof spatula. Cool completely and break into irregular pieces to serve.