I found this recipe in Taste of Home magazine a few years ago. It makes a sweet gift given in a tin or cello bag, and of course, will be a great addition to your holiday dessert tray!
Buttery Almond Crunch
1/2 cup butter
1 TB butter
1/2 cup sugar
1 TB light corn syrup
1 cup sliced almonds
Line an 8 or 9 inch square pan with foil; butter the foil with 1/2 TB butter.
Spread the sides of a heavy saucepan with the other 1/2 TB butter.
Put 1/2 cup of butter, sugar and corn syrup in the pot. Bring to a boil over medium-high heat, stirring constantly. Cook and stir until mixture is golden brown, about 5 minutes or so. It varies. Just watch for the color. Remove from heat and stir in almonds. Quickly pour into prepared pan. Let sit until firm, about 30 minutes.
Invert pan and remove foil. Break candy into pieces.
Happy Baking!
