Nougatine (Nut and Sugar Confection)

Nougatine
3 1/2 cups sliced almonds
1 1/2 cups sugar
1/3 cup light corn syrup
Scant 1/2 cup water
Preheat oven to 320 degrees. Spread almonds in a single layer on a cookie sheet and roast until light golden in color.
In the meantime, in a saucepan bring to a boil the water, sugar, and corn syrup. Boil until mixture reaches 320 degrees, about 20 minutes. Add the almonds to the caramel all at once and mix in carefully. Do not over mix or the almonds will break into small pieces.
Immediately pour the hot mixture onto an oiled sheet pan or 12-by-16-inch jelly roll pan. Spread it out using an oiled rolling pin to make an even layer. Work the nougatine until you have reached the desired thickness. The nougatine should be soft enough so you can cut it into shapes with cookie cutters or a knife. If the nougatine cools down too much, place back into the oven to soften it.
Makes 1 pound, 4 ounces.
Nutrition values per serving (assuming 36 pieces): 96 calories, 5 g fat, 12 g carbohydrates, 1 g fiber, 2 g protein, 0 mg cholesterol, 4 mg sodium.