4 ounces raw almonds
1-1/2 ounces sugar
1 teaspoon butter
1/2 teaspoon kosher salt
Spread the almonds on a large sheet pan and toast in a medium oven for 10-15 minutes, until fragrant and light brown inside. Remove from oven.
Line a sheet pan with a silicone liner or parchment paper. Measure out the butter and salt and have ready.
Heat a heavy medium-sized saucepan over medium heat until hot enough that water droplets bounce over the interior. Add the sugar and hot nuts, stirring constantly until the sugar melts and coats the nuts. Remove from heat and add the butter and salt, stirring until nuts are glossy.
Pour out onto the prepared sheet pan in a single layer and break apart with a spoon. Let cool.