1/2 c. packed brown sugar
1/2 c. Karo corn syrup (light or dark)
1 egg
2 c. flour
2/3 c. butter, softened
1 tsp. vanilla
1/4 tsp. salt

Heat oven to 350 degrees. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Mix brown sugar, butter, corn syrup, egg, and vanilla. Stir in flour and salt. Spread dough in pan. Bake until light brown, 18 to 20 minutes. Prepare topping while squares are baking.

TOPPING:

1/3 c. packed brown sugar
1/3 c. Karo corn syrup (light or dark)
1/4 c. milk
1 c. sliced almonds
1/3 c. butter
1 tsp. vanilla

Cook and stir brown sugar and corn syrup over low heat until sugar is dissolved. Stir in butter and milk. Heat to boiling, stirring constantly. Remove from heat. Stir in vanilla and almonds. Pour over hot baked layer, spreading evenly. Bake until light brown and set, 15 to 20 minutes. Cool and cut into 2 1/2 inch squares.