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  • 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.

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