2 c. sugar
1/2 c. sour cream
1/3 c. light corn syrup
2 tbsp. butter
1 1/2 c. whole natural almonds, chopped, divided
1/4 tsp. almond extract

Butter an 8 inch square baking pan.

In medium saucepan combine sugar, sour cream, light corn syrup and butter.

Cook over high heat 4-5 minutes or until mixture reaches 235 degrees F. on a candy thermometer, stirring constantly.

Remove from heat. Set aside and cool 15 minutes.

Add 1 cup chopped almonds and almond extract. With wooden spoon or electric mixer on medium, beat mixture 5 minutes until thickened.

Pour fudge into prepared pan. Sprinkle with remaining nuts. Cool 30 minutes before cutting into squares.