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

Line bottom and sides of 9 inch cake pan with foil. Butter foil and set aside. Combine ingredients in 10 inch heavy skillet and bring to a boil over medium heat, stirring constantly. Boil until mixture turns golden brown, 5-6 minutes. Working quickly, spread candy into prepared pan. Cook about 15 minutes or until firm. Remove from pan by lifting edges of foil. Cool thoroughly. Makes 3/4 pound. Recipe may be doubled. Peanuts, walnuts or pecans may be substituted for almonds.