Line bottom and sides of an 8- or 9-inch cake pan with foil; butter heavily.
Combine almonds, butter, sugar and corn syrup in 10-inch skillet. Bring
to a boil over medium heat, stirring constantly until mixture turns golden brown,
about 5 to 6 minutes. Quickly spread candy in prepared pan. Cool until firm.
Remove candy from pan by lifting edges of foil. Break into pieces.
Yield: about 3/4 pound
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