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

Line bottom and sides of an 8 or 9 inch cake pan with aluminum foil. Butter foil heavily. Set aside.

Combine almonds, butter, sugar and corn syrup in 10-inch skillet. Bring to boil over medium heat, stirring constantly. Boil, stirring constantly, until mixture turns golden brown, about 5 to 6 minutes. Working quickly, spread candy in prepared pan. Cool about 15 minutes, or until firm. Remove candy from pan. Peel off foil. Cool thoroughly. Candy may be presented as a disk or broken into pieces. Makes about 3/4 pound.