Toast 2 cups of whole almonds, (10 minutes in a 350 oven spread on a cookie sheet)
Spray 2 9×9 pans with non-stick spray or use a jelly roll plan with a 1 inch lip
Spread toasted almonds on sprayed pan
In a large, heavy pot, add
4 cups white sugar
2 cups white corn syrup
1 cup slated butter (2 sticks)
Cook until bubbly stirring constantly. Gradually add 2 cans of evaporated milk so that it continues to boil. It will take several minutes to add it all.
Continue stirring until candy registers 238 (soft ball) on a candy thermometer.
Stir in 2 teaspoons vanilla
Pour hot candy over toasted almonds.
Optional: Sprinkle lightly with sea salt and or chocolate chips. When chocolate chips melt, spread evenly in a thin layer over caramel.
Cool completely, cut into small squares, (an inch or smaller), Wrap in parchment paper or wax paper. (cut paper to about 3 inches square.)