Preheat oven to 325 degrees. Line a cookie sheet with parchment paper.

Bake almonds until toasted and fragrant - about 12-15 minutes.

Remove almonds, and turn off the oven.

In a saucepan large enough to hold the almonds (when the time comes), add sugar, butter, and water.

Cook on medium low heat, stirring continually, until mixture lightens in color and begins to crystalize on the edge of the pan. Remove pan from heat.

Add flavor extract and give a quick stir, then immediately add the toasted almonds, stirring until evenly coated with the brown sugar mixture.

Spread the coated almonds back onto the parchment-lined baking sheet, and separate with forks if necessary, to prevent large clumps.

Return almonds to the warm oven for 10 minutes, then remove and allow to cool before serving.