1 1/2 c. blanched almond halves
3/4 c. butter
1 1/2 c. sugar
1 tbsp. light corn syrup
3 tbsp. water

To halve almonds, pour boiling water over nuts and simmer 2 minutes. Drain and split in halves. Toast almonds on baking sheet in slow 300 degree oven until golden brown. Melt butter in saucepan; add sugar, syrup and water. Cook to hard crack stage (290 degrees) without stirring.

Remove from heat and pour in thin steam over nuts on baking sheet. Cool. Break into pieces. Makes about 1 1/2 pounds.

To make cluster, arrange 5 almond halves in a star pattern. Drop teaspoonfuls of hot candy in the center. Cool.