Buttery Almond Crunch

1 tablespoon plus 1/2 cup butter (no
    substitutes), softened, divided
1/2 cup granulated sugar
1 tablespoon light corn syrup
1 cup sliced almonds

Line an 8-inch square pan with foil; butter the foil with 1/2 tablespoon butter. Set aside.

Spread the sides of a heavy saucepan with 1/2 tablespoon butter. Add 1/2 cup butter, sugar and corn syrup. Bring to a boil over medium-high heat, stirring constantly. Cook and stir until mixture is golden brown, about 3 minutes. Stir in almonds. Quickly pour into prepared pan. Chill until firm. Invert pan and remove foil. break candy into pieces.

Yields 10 ounces.