Almond Buttercrunch Candy

Yield: about 3/4 pound

Ingredients

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

Instructions

1. Line bottom and sides of an 8 or 9 inch cake pan with foil; butter heavily.
2. Combine almonds, butter, sugar and corn syrup in a 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.
3. Remove candy from pan by lifting edges of foil. Break into pieces.