Place the almonds in a saucepan with water to cover. Turn on the heat and bring them almost to the boil. Drain and, when they're cool enough to touch, rub off their skins. Dry off with a paper towel or kitchen cloth. (This is an optional step that I usually skip.)

Have at the ready two large sheets of parchment paper, brushed on one side with vegetable or another neutral tasting oil.

Slice the orange or lemon in half and squeeze out the juice of one half.

Place the almonds on a baking sheet. Warm in a moderate (180C/350F) oven for 5 minutes. Turn off the oven and open the door. Leave the almonds in the open oven to keep them warm until you need them.

While the almonds are warming, place the sugar, honey, the orange or lemon juice and, if using, orange blossom water in a saucepan or skillet, preferably a non-stick one.

Over a gentle flame, heat the sugar and other ingredients, stirring constantly with a wooden spoon. The sugar will melt, then begin to bubble. Let it simmer gently for a few minutes, until it turns a light brown.

Add the almonds and raise the heat to a moderate flame. Simmer the almonds in the caramel for another five minutes or so. The caramel should turn translucent and darken into a lovely chestnut color.

Turn off the heat and let the caramel settle for a moment, then pour the caramel covered almonds out onto a baking sheet or other heatproof surface lined with one of the sheets of parchment paper, greased side up. Spread the almonds out with the cut side of the other half of the orange or lemon into a more or less square or rectangular shape, with as flat a surface as you can manage.

[NB: Be careful not to touch the almonds as you flatten them out. They are very hot and you could burn yourself.]

Let the almonds cool about 10- 15 minutes, then while still slightly warm to the touch, cut them into serving pieces.

Let your croccante cool completely before serving.