1

Lightly butter large cookie sheet.

2

In heavy 2 quart saucepan over medium-heat, heat sugar, corn syrup, salt and ¼ cup water to boiling, stirring constantly until sugar completely dissolves. Stir in almonds. Set candy thermometer in place and continue cooking, stirring frequently, until temperature reaches 300 degrees, or hard-crack stage (about 20 minutes). As mixture begins to darken, stir constantly.

3

Remove saucepan from heat; stir in butter and baking soda. Immediately pour onto cookie sheet. With 2 forks, quickly pull apart almond mixture into about a large rectangle.

4

Place cookie sheet on wire rack and cool completely. With hands, break brittle apart into small pieces. Store in a tightly covered container.