Heat oven to 400 degrees F. Brush a baking sheet with almond oil. Place the almonds on a separate baking sheet and toast them until light golden brown, about 5 minutes. Set aside.
In a medium, heavy-bottomed saucepan, combine sugar and 1/2 cup water and cook over medium-high heat until it registers 238 degrees F on a candy thermometer, 15 to 20 minutes. Do not stir, but brush the sugar crystals from the sides of the pot with a wet pastry brush as necessary. Once the sugar begins to brown, watch carefully and remove from heat as soon as it reaches the desired color.
Once the sugar is removed from the heat, immediately add the almonds and stir quickly to thoroughly combine. Turn out onto the prepared baking sheet, spreading quickly to an even thickness. Allow the brittle to cool completely, then break into pieces.
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