In a large skillet, melt the butter over medium high heat. When it is just starting to foam, add the almonds and stir to coat them with butter. When the almonds are hot and slightly toasty, sprinkle with the sugar and stir constantly as it melts onto them. This should only take a few minutes.

After the sugar has caramelized and the nuts have turned slightly brown, remove from the heat and immediately pour the almonds out on a piece of parchment paper or a silpat mat.

Using two forks (because the almonds will be very hot!) separate them to prevent them from clumping as they cool. Once cool, store in an airtight container. Enjoy!