Preheat oven to 350°F (180°C). Place almonds on a baking sheet, and toast until golden brown and fragrant, about 10 minutes. Remove from oven, and set aside to cool.

Line a baking sheet with parchment paper. Butter the parchment. Set aside for later.

In a medium sauce pan, combine the sugar and water over medium-low heat. Allow the sugar to dissolve and once it does you can then bring the mix to a simmer. Brush down the sides of pan with a pastry brush dipped in water to prevent crystals from forming. Simmer without stirring until the caramel is deep amber in color, roughly 10-15 minutes.

Straight away turn off the heat and add in the butter and almonds, coating them in caramel. Immediately pour the praline onto the prepared baking sheet. Be careful not to touch the caramel.

Once hardened break into pieces and either eat as-is or add it to my Homemade Praline Fudge (COMING SOON!). Store the praline in an airtight container at room temperature for up to 1 week.