1 lb. butter
1 c. sugar
1 c. corn syrup
1 c. water
2 pkgs. plain corn puffs
1 c. slivered almonds

Combine the butter, sugar, corn syrup and water and boil to a soft ball stage, 240 degrees. Pour over the corn puffs and slivered almonds. Mix until evenly coated and pour onto waxed paper. When cool, separate into small clusters.