1.Combine ½ cup of the sugar and juice in medium saucepan; stir over low heat, without boiling, until sugar dissolves. Bring to a boil, without stirring, about 6 minutes or until sugar turns dark golden brown. Remove pan from heat. Add almonds; mix well. Drop mixture onto marble slab or oven tray that has been sprinkled with water; cool.
2.Place remaining sugar, golden syrup and cream in large heavy-based saucepan; bring to a boil over moderate heat, stirring. Reduce heat; continue cooking, without stirring, until a little dropped into cold water forms a ball between two fingers (126ºC on a sugar (candy) thermometer). This will take about 30 minutes; be careful the mixture does not boil over.
3.Blend or process almond toffee mixture, in batches, until fairly fine.
4.Mix blended toffee into the hot mixture. Pour into well-oiled 19cm x 29cm rectangular slice pan; cool. Mark out into pieces about 2.5cm square; cut into squares when cold.
Almond crunch can be made 3 days ahead and stored in airtight container in a cool, dry place.Note