1 c. slivered almonds
1/2 c. butter
1/2 c. sugar
1 tbsp. light corn syrup

Line bottom and sides of an 8 or 9-inch cake pan with aluminum foil (not plastic wrap or wax paper). Butter foil heavily; reserve.

Combine almonds, butter, sugar and corn syrup in 10-inch skillet. Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, until mixture turns a golden brown, about 5-6 minutes.

Working quickly, spread candy in prepared pan. Cool about 15 minutes or until firm. Remove candy from pan by lifting edges of foil. Peel off foil. Cool thoroughly. Break into pieces.