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 in square baking pan.

In medium saucepan combine sugar, sour cream, light corn syrup and butter. Cover over high heat 4 -5 minutes or until mixture reaches 235°F on a candy thermometer, stirring constantly. Remove from heat. Set aside and cool 15 minutes. Add 1 c. chopped almonds and 1/4 tsp. almond extract to candy mixture. with wooden spoon or electric mixture on medium, beat mixture 5 minutes until thickened.

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