1/2 cup light or dark corn syrup
2 cups sugar
1/3 cup water
1/4 tsp. salt
3 tbsp. butter
1 cup blanched almonds, split in half
1 tsp. vanilla

Combine corn syrup, sugar, water, salt and butter; cook over medium heat until sugar is dissolved, stirring constantly.

Stir in almonds; continue cooking to hard crack stage (300-310°F on candy thermometer).

Stir in vanilla; pour onto greased baking sheet and cool.

Remove candy from baking sheet; break into irregular-shaped pieces.

Cooks Note: Use of a candy thermometer is recommended.

Makes 1 1/3 pounds.