1 T. plus 1/2 c. butter soft, divided
1/2 c. sugar
1 T. corn syrup
1 c. sliced almonds
Line an 8" pan with foil; butter the foil with 1/2 T. butter. Set aside.
Spread the sides of a heavy saucepan with 1/2 T. butter. Add 1/2 c. butter, sugar and corn syrup. Bring to boil over medium-high heat, stirring constantly. Cook and stir until mixture is golden brown, about 3 minutes. Stir in almonds.
Quickly pour into prepared pan. Refrigerate until firm (doesn't take very long). Invert pan and remove foil. Break candy into pieces.