1 c. blanched slivered almonds
1/2 c. butter (oleo won't do)
1/2 c. sugar
1 tbsp. light corn syrup

Line sides and bottom of 9-inch cake pan with aluminum foil, set aside. Combine above ingredients in 10-inch skillet. Bring to boil over medium heat, stirring constantly until mixture turns golden brown, about 5 or 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. Candy may be given as a disk or broken in pieces. Makes about 3/4 pound.