Almond Crunch - cooking recipe

Ingredients

2 cups sugar
2 tbsp lemon juice
1 cups whole blanched almonds
1/4 cup golden syrup
1 1/4 cups heavy cream

Preparation

Combine 1/2 cup of the sugar and the lemon juice in a medium saucepan. Stir on low heat, without boiling, until the sugar dissolves. Bring to a boil, without stirring, for about 6 mins or until sugar turns dark golden brown. Remove the pan from the heat. Add the almonds and mix well. Drop the mixture onto a marble slab or baking pan that has been sprinkled with water. Cool.
Place the remaining sugar, golden syrup and cream in large heavy-bottomed saucepan on medium heat. Bring to a boil, stirring. Reduce the heat to low; continue cooking, without stirring, until a little dropped into cold water forms a ball between two fingers (259\u00b0F on a candy thermometer). This will take about 30 mins. Be careful the mixture does not boil over.
Blend or process the almond toffee mixture, in batches, until fairly fine.
Mix the toffee into the hot mixture. Pour into a well-greased 11 x 7-inch baking pan. Cool. Score into 1-inch square pieces. Cut into squares when cold. Store in airtight container in a cool, dry place.