- 1 cup (140 g) almonds, roughly chopped
- 3 tablespoons dark brown sugar
- 1/4 teaspoon salt
Line a baking sheet with parchment paper. Preheat a medium cast-iron skillet over medium heat. Add the almonds and toast, stirring often, for 3 to 5 minutes, until lightly browned. Sprinkle the brown sugar and salt over the almonds and cook, stirring almost continuously with a wooden spoon, until the brown sugar is completely melted and darkened in color, watching the skillet carefully so the almonds don't burn, 3 to 5 minutes. Spread the almonds in a single layer on the prepared baking sheet and let cool completely, then break up any clumps with your hands and get to work on eating your fill.
Tip: Make in small batches because of crack almonds' addictive nature.