Line a rimmed half sheet pan with parchment paper and spray a spatula (ideally a silicone one) with cooking spray. In a large nonstick skillet, combine the sugar with ½ cup of water, the corn syrup, butter, and almond extract. Cook over low heat, stirring only occasionally with a wooden spoon, until the sugar melts and turns a light caramel color, 12 to 15 minutes. Remove the pan from the heat and stir in the baking soda, 1 teaspoon of the salt, and the pistachios. Immediately pour the mixture onto the parchment-lined sheet pan and use the greased spatula to spread it out as thin as possible. Sprinkle with the remaining 1 teaspoon salt and set aside for 5 to 10 minutes to cool and harden.