Butter Almond Crunch

Line the bottom and sides of an 8-inch cake pan with aluminum foil. Grease the foil with butter. Set aside.

Combine almonds, butter, sugar and corn syrup in a 10-inch nonstick skillet. Bring to a boil over medium heat, stirring constantly with a wooden spoon. Boil, stirring constantly, until mixture turns golden brown. This usually takes 5 1/2 to 6 minutes. Quickly spread candy into the prepared pan.

Cool about for 20 minutes. Remove candy from the pan by lifting the edges of the foil. Cool thoroughly. Makes about 3/4 pound of candy.