1 c. blanched almonds
1/2 c. butter (must use)
1/2 c. sugar
1 tbsp. light corn syrup

Line bottom and sides of 8x9 inch cake pan with foil. Butter foil heavily.

Combine almonds, butter, sugar and corn syrup in 10 inch skillet. Bring to boil, stirring constantly. Boil and stir until mixture turns golden, about 6 minutes. Working quickly, spread mix into pan. Cool 15 minutes. Peel foil and crack. (Pecans can be substituted for almonds.)