2	Cups	Sugar
1	Cup	Dark syrup
1/2	Stick	Butter
1	Tbsp.	Vanilla
3 1/2	Cups	Heavy cream
1 1/3	Cups	Almonds, chopped

Mix all ingredients (less the almonds) in a large saute pan and simmer for one hour - stirring occasionally. Test by placing a drop of the hot caramel into a glass of cold water. If you can make a soft ball by rolling it in your finger, it's ready. Pour caramel onto a large non-stick baking sheet, and sprinkle with chopped almonds. Refrigerate to chill. When partially set, slice into small portions and wrap in wax paper squares cut to fit.