Melt butter and margarine at low temperature, below 250 degrees.
Add sugar, when butter and sugar are well blended, add broke almonds and increase heat to 325 degrees within 7 minutes.
The sugar mixture will first take on a creamy color and will not cling to the nuts and oil may separate from the mixture.
As the heat is increased, the mixture will turn slightly tan.
The heat is further increased to 350 degrees and held at that temperature for a few minutes, stirring constantly.
More tan color will appear, the almonds will begin to crack with an audible popping sound and will turn very slightly tan.
The mixture will become more fluid, will cling to the nuts and there will be a slight burned smell with some smoking.
It is now time to remove from the heat.
Total time 10 minutes from adding broken almonds.
Before starting, spread the almond meal on a large sheet cake pan to a 1/4" thickness.
Upon removing mixture from heat, allow to cool slightly to avoid scorching, then pour mixture onto the prepared pan.
Additional almond meal should be added to the top of the mixture and the candy pressed down to a thickness of 3/8 inch or less.
Allow to cool, then break into desired size for serving.
Surplus almond meal which does not cling to the candy may be reused.
When cool the candy should be brittle and should shatter when struck.
If it is sugary and not brittle, it is not cooked long enough or hot enough.
If it it is too dark and has too much burnt flavor it was too hot or cooked too long.
For broken almonds use food chopper with coarse blade, for meal, use fine blade.