5-10drops of food colouring(green, red, or any other)
1 1/2tspalmond extract
Use the margarine to grease a 13x9 cake pan. Set aside.
Attach a candy thermometer to a small saucepan and add the sugar, water, corn syrup and food colouring. Cook on medium heat. Stir until the sugar is dissolved. Once the sugar is dissolved, stop stirring, and let the mixture cook on a low rolling boil.
Wait until the candy thermometer reaches 300F, the hard crack stage. This can take up to 30 minutes and sometimes longer Remove from the heat and stir in the almond extract.
Pour the liquid into the cake pan. Score it into 1 inch squares. Continue to do this as the handy hardens. Work fast as the candy hardens quickly.
After the candy has cooled, break it along the scored lines into 1 inch candies.