| From the kitchen of Sharon Manuel, Sioux Falls, South Dakota |
| Ingredients |
1 T. plus 1/2 C. butter (no substitutes), softened, divided
1/2 c. sugar
1 T. light corn syrup
1 c. sliced almonds |
| Directions |
Line an 8-in square 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 a 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.
Invert pan and remove foil.
Break candy into pieces. |
| Comments |
| Yield: 10 ounces. |