Buttery Almond Crunch

Buttery Almond Crunch
By: Cindy Henriksen


½ cup plus 1 Tbs real butter
½ cup sugar
1 Tbs light corn syrup
1 cup slice almonds
Line an 8 inch square pan with aluminum foil. Butter the foil with ½ Tbs of the butter.
In a heavy sauce pan place remaining butter, sugar and corn syrup. Bring to a boil. Cook until golden brown. Remove from heat and stir in almonds.
Pour into butter pan. Cool in refrigerator until firm.
Break into pieces.