This is my finished product, I’m so proud of it!  The only problem is… it was not crunchy enough :/  I know exactly where I messed up too… Step 5- the proper temperature part.  I read another recipe that explained that the sugar has to get to the “hard crack” stage before you remove it.  It’s at about 300°F but no more than 320°F, ha!  I was bound to mess that up on the first try.

Despite the crunch, the taste is perfect but I’m excited to try it again with almonds. :)