1 1/2 c. blanched almonds
3/4 c. plus 2 tbsp. butter
1/2 tsp. salt
1 1/2 c. sugar
1 tbsp. light corn syrup
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 8-10 minutes, stirring occasionally. Spread evenly in pan.

In 2 quart heavy saucepan melt remaining butter. Stir in sugar, corn syrup and water. Cook hard crack stage, without stirring. Remove from heat; pour in thin stream over nuts. Cool; break into pieces.