Almond Buttercrunch Candy

1 cup blanched almonds, slivered
1/2 cup butter
1/2 cup granulated sugar
1 tablespoon light corn syrup

Line bottom and sides of an 8-or 9-inch cake pan with foil; butter heavily.

Combine almonds, butter, sugar and corn syrup in 10-inch skillet. Bring to a boil over medium heat, stirring constantly until mixture turns golden brown, about 5 to 6 minutes. Quickly spread candy in prepared pan. Cool until firm.

Remove candy from pan by lifting edges of foil. Break into pieces.

Makes about 3/4 pound.