Almond Toffee

1/2 cup light corn syrup
1/4 cup water
1 1/2 cups sugar
1 cup blanched almonds, sliced or chopped
1 cup real butter

Butter a 15" x 10" jellyroll pan; set aside.

In an electric frying pan, combine corn syrup, water and sugar. Set temperature to 360�F. Stirring constantly with a wooden spoon, bring mixture to a boil.

Add almonds and butter; stir until almonds are brown. Pour candy into prepared pan. As candy begins to set, score lines with a heavy knife.

Allow candy to cool completely at room temp. Break candy along scored lines. Store in airtight container. Makes 1-1/2 pounds (about 35 pieces).

VARIATION: Dip each piece in tempered dipping chocolate and roll in chopped almonds.