How to Make It
Line a rimmed baking sheet with parchment. Wash and thoroughly dry pears and insert a wooden skewer through the stem end. Place almonds in a small, shallow bowl.
Combine sugar and ½ cup water in a heavy bottomed medium saucepan. Bring to a boil over high heat, stirring until sugar is dissolved, about 5 minutes. Stop stirring when mixture reaches a boil; continue to cook until light amber, swirling pan occasionally, 8 to 10 minutes more.
Carefully add cream to caramel, pouring in a slow, steady stream (mixture will bubble and steam enthusiastically). Stir gently with a heatproof spatula, then insert a candy thermometer. Continue to cook until mixture reaches soft-ball stage (238°F). Immediately pour caramel into a heatproof bowl (do not scrape bottom of pan). Stir in salt and almond extract.
Cool mixture, stirring occasionally, until caramel coats a rubber spatula, about 1 minute. Dip pears into caramel, rolling to coat about halfway. Dip coated pears into chopped almonds, then set on prepared baking sheet to cool to room temperature. Store at room temperature for up to two days.