Mom’s Almond Toffee

Prepare a cookie sheet by greasing with 1 tablespoon butter.

In a heavy 3-quart saucepan, melt the butter. Once melted, add sugar, corn syrup, and salt. You want it to cook very slowly, not boiling quickly because you do not want sugar crystals to form. Medium heat is best. You can stir it occasionally, but do not scrape around the sides of the pan. This could cause crystals to form. The slower the boil, the smoother the candy. Continue to cook until candy thermometer reads 295ºF.

Meanwhile, pour slivered almonds onto the greased cookie sheet. Once almonds are spread out, pour cooked candy over top. Let sit until it reaches room temperature, about 1 hour. Break into pieces and store in an airtight container.