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1. Line bottom and sides of a 9-inch round baking pan (do not use a glass baking dish) with foil. Butter the foil heavily. Set pan aside.
2. In a 10-inch skillet combine almonds, butter, sugar, and corn syrup. Cook over medium heat until sugar is melted and mixture turns golden brown, stirring constantly (about 10 minutes).
3. Quickly spread mixture in the prepared pan. Cool about 15 minutes or until firm. Remove candy by lifting edges of foil. Peel off foil. Cool. Break candy into pieces. Store in a tightly covered container in a cool, dry place for up to 1 week.