Place 80 g Cecilia’s Farm Roasted & Salted Almonds, coarsely chopped, in an even layer on a baking tray lined with baking paper. Heat 250 ml (1 cup) white sugar in a large, wide based pan over a low heat until it begins to melt, but don’t stir. Be patient, as it takes some time. Swirl the pan every now and then until it has melted completely and become an amber colour. Pour the hot caramel evenly over the almonds – take care as it is piping hot. Allow to cool completely. Break into shards, smaller pieces or crush into crumbs. Enjoy as a sweet treat, to garnish cakes and bakes with or serve over ice cream or Greek yoghurt as dessert.