1 1/2 cups blanched almonds
3/4 cup plus 2 tbsp. butter
1/2 tsp. salt
1 1/2 cups sugar
1 tbsp. light corn syrup (Karo)
3 tbsp. water

Place almonds in saucepan and add water to cover; bring to boil. Reduce heat; simmer 2 minutes. Drain; split almonds with paring knife.

Melt 2 tablespoons butter in jelly roll pan; add almonds and salt. Toast in oven for 8 to 10 minutes, stirring occasionally. Spread evenly in pan.

In 2-quart heavy saucepan melt remaining butter. Stir in sugar, corn syrup and water. Cook to hard crack stage (300-310°F on candy thermometer), without stirring.

Remove from heat; pour in thin stream over nuts. Cool; break into pieces.

Cooks Note: Use of a candy thermometer is recommended.