Buttery Almond Crunch

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  • 1 tablespoon plus 1/2 cup butter (no substitutes), softened, divided
  • 1/2 cup granulated sugar
  • 1 tablespoon light corn syrup
  • 1 cup sliced almonds


  1. Line an 8-inch square pan with foil; butter the foil with 1/2 tablespoon butter. Set aside.
  2. Spread the sides of a heavy saucepan with 1/2 tablespoon butter.
  3. Add 1/2 cup 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.
  4. Stir in almonds.
  5. Quickly pour into prepared pan.
  6. Chill until firm.
  7. Invert pan and remove foil.
  8. Break candy into pieces.

Yield: 10 ounces

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