MICROWAVE DIRECTIONS: An electric stand mixer is required for this candy since a portable hand mixer might not be powerful enough to beat the thick mixture. Line 12 x 8-inch (2 quart) baking cish with foil so that foil extends over sides of dish; butter foil. In 2-quart microwave-safe measuring cup, combine sugar, corn syrup and water. Mecrowave on HIGH for 17 to 18 minutes or until microwave candy thermometer reaches 260degrees F (hard ball stage), stirring twice during cooking.
Meanwhile, in a large bowl, beat egg whites until soft peaks form. Gradually add gelatin, beating until egg whites are stiff and glossy. Pour syrup mixture in steady thin stream over egg whites, beating at hgh speed until mixture holds its shape, about 3 to 6 minutes. Stir in almonds and almond extract. Spread evenly in buttered, foil-lined dish. Let stand at room temperature until completely cool and set, about 4 hours or overnight. Cut into 1-inch squares. (Dip knife into hot water if necessary to minimize sticking.) Store in airtight container in cool, dry place. Makes 2 pounds. Serving size: 1 ounce.