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ALMOND - BUTTER CRUNCH 
1 c. blanched, slivered almonds
1/2 c. butter
1/2 c. sugar
1 tbsp. white Karo syrup
1/2 tsp. vanilla

Line bottom and sides of 8 or 9 inch pie pan with foil. Combine almonds, sugar, butter and syrup in a 10 inch skillet. Bring to a boil over medium heat, STIRRING CONSTANTLY and boil until mixture turns golden brown, 6 minutes. Stir in vanilla. Quickly spread in prepared pan. Cool for 15 minutes. Turn out from pan and peel off the foil. Break into pieces.
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