In a saucepan over high heat, cook the sugar. Stir until the sugar begins to liquefy and turns golden in color.
Continue to cook until the sugar turns golden brown and becomes a beautiful sticky liquid, four to five minutes.
Remove from heat, add the almonds, and mix well to fully coat.
Quickly pour and spread the hot almond sugar mixture onto a sheet of parchment paper.
Place another sheet of parchment face down on top of the almond mixture.
Using a rolling pin on top of the parchment, roll mixture flat, about a centimeter thick, or you can spread it out, without parchment on top, using an oiled metal spatula. Once flat, peel off the parchment paper and rub half a lemon over the nut brittle to give it a citrus flavor and a shine.
Allow to cool for 15 minutes, then break into small pieces or cut into strips.