Put the sugar in a sauce pan to low heat, and leave it there, so it melts slowly, without mixing or stiring at all (if you do the sugar will crystallize and the caramel won´t form).
Cut almonds into small pieces.
Once the caramel is done, sprinkle tha almonds all over it and tilt the sauce pan a little.
Pour this mixture over a baking sheet lined with parchement paper and let it cool completely.
Eat it or use it the way you need it.
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