1 cup granulated sugar
1/2 cup brown sugar
1/2 cup light corn syrup
1 1/2 cups light cream
1/4 cup butter or margarine
1 teaspoon vanilla extract
1/2 cup chopped, toasted almonds
Butter bottom and sides of a 9 x 5-inch loaf pan.
In 2-quart saucepan combine sugars, corn syrup, cream and 1/4 cup butter. Cook and stir over medium heat until sugars dissolve.
Continue cooking, stirring occasionally, to firm ball stage (248 degrees F).
Remove from heat; stir in vanilla extract and almonds.
Turn into prepared pan.
Cool. Cut in squares.