Croquant

Instead of high-fat pralines, toffee or slices, serve croquant (French for "crispy"), a mixture of caramelized sugar and almonds without the addition of cream or butter. Pack it in a paper-lined pastry box or a nice bowl marked "Sprinkle with ice Cream," spread it on a parfait, or just eat it as a slice. Be careful not to get burned when pouring the hot mixture onto the jelly roll pan. The color of the sugar mixture (not the temperature) is the best indicator of readiness. The darker the color, the more bitter the caramel - get a golden-honey hue. If your mold is too dark to detect the color of the caramel, very carefully lift a small amount of the mixture with a spoon and place it on a sheet of white paper - the level of caramelization will be visible.
Combine sugar and water in a medium heavy saucepan, being careful not to splatter the sides of the pan. Stir gently over high heat until the sugar is dissolved (then do not stir). Using a clean baking brush dipped in water, brush the inner walls of the mold to remove any sugar particles.Cook the sugar mixture over high heat until light golden brown (about 10-15 minutes; do not leave unattended). Remove the pan from the heat; carefully add the almonds. Immediately pour the almond mixture onto the jelly roll pan covered with cooking spray. Cool completely and break into pieces.Note: Store in an airtight container for up to 5 days.