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Line a rimmed baking sheet with parchment paper and set it on a heatproof surface near the stove. Spread half the toasted almonds (1/4 cup) in an even layer over the parchment.
Combine the butter, brown sugar, and salt in a heavy-bottomed saucepan over medium heat, stirring constantly until the butter is fully melted and the mixture is smooth. Clip a candy thermometer to the side of the pan.
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