cup blanched almonds, slivered
tbsp light corn syrup
Line bottom & sides of an 8" pan with aluminum foil. Butter foil heavily and set aside. Combine almonds, butter, sugar and corn syrup in 10M skillet. Boil on medium heat, stirring constantly until golden brown, 5-6 min. Work quickly, spread candy into pan. Cool 15 min. or until firm. Remove by lifting foil. Cool and break into pieces.