2 cups roasted whole almonds*
1 cup honey*
1/4 cup brown sugar*

* Measurements are approximate

Add almonds to a frying pan.

Add brown sugar and honey.

Stir until the honey is melted and sugar is caramelized (about 10 minutes).

Place almonds on a greased cookie sheet and let them cool.

When cooled remove and break into pieces of various sizes (anywhere from an inch to two inches wide).

Place the cooled almond pieces on a greased plate (to make sure they don't stick).

Serve at room temperature.

The "sugar and honey coated almonds" were prepared by Olga Pallazo, but the one who ate most of them was no other than the one who took the photo (Mary Melfi) and she can swear that even though these "sugar and honey coated almonds" may not be the traditional manner of doing "Almond Brittle Cookies" they certainly taste as good as any "Almond Brittle Cookies" she has had the pleasure of eating.

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