1 c. granulated sugar
1/2 c. packed brown sugar
1/2 c. light corn syrup
1 1/2 c. light cream
1/4 c. butter
1 tsp. vanilla
1/2 c. chopped toasted almonds

In 2 quart saucepan, combine granulated sugar, brown sugar, corn syrup, cream and butter. Cook and stir over medium high heat until sugar dissolves. Continue cooking, stirring occasionally, to 249 degrees on candy thermometer (firm ball stage). Remove from heat; stir in vanilla and toasted almonds. Turn into buttered 9"x5"x3" loaf pan; cool. Cut into squares; wrap each. Makes about 1 1/2 pounds.