Prepare a baking sheet to dump the hot brittle out on by generously buttering it. Set aside with two forks.

In a non-stick 3 to 4 quart pot, combine the sugar, corn syrup, salt and water.

Measure out the almonds, butter and baking soda and set next to the stovetop so they are ready to add immediately when it is time.

Place the pot on the stove and bring the ingredients in it to a boil.

Place a candy thermometer on the side of your pot and stir in the almonds.

Continually stir as this cooks.

Cook until thermometer reads 300 degrees.

Remove from heat and immediately add the butter and baking soda. It is important that the butter is room temperature so it blends in quickly and doesn't cool the brittle down too quickly.

Pour the hot candy onto the prepared baking sheet and use two forks to stretch and pull the brittle out into a rectangle that is roughly 14 x 18 inches big.

Cool completely and snap into pieces.