Almond Crunch Brittle

Line a rimmed baking sheet with parchment paper. Arrange toasted almonds in a single layer on prepared sheet. In a 1-quart saucepan, combine sugar and water over medium-high heat, stirring until sugar is dissolved. Bring to a boil and cook until mixture turns a light golden brown, 6 to 8 minutes. Let the bubbles subside, then pour caramelized sugar over nuts. Cool 5 minutes, then refrigerate until hard, about 30 minutes. Once mixture has hardened, top with another piece of parchment and pound into small pieces. Store in an airtight container at room temperature.