Ingredients

• 1 teaspoon plus 1/4 cup butter (no substitutes), divided
• 2 cups sugar
• 1 cup light corn syrup
• 1/4 teaspoon salt
• 1 cup whipping cream
• 1 teaspoon vanilla extract
• 1 cup chopped almonds, toasted

Directions

1. Line an 8-in. square pan with foil and butter the foil with 1 teaspoon butter; set aside.

2. In a heavy saucepan, combine the sugar, corn syrup, salt and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; boil gently without stirring for 4 minutes.

3. Remove from the heat; slowly stir in cream. Return to the heat; cook, without stirring, over medium-low heat until a candy thermometer reads 245 degrees F (firm-ball stage).

4. Remove from the heat; stir in vanilla and almonds. Pour into prepared pan (do not scrape sides of saucepan). Cool completely.

5. Cut into squares. Wrap individually in waxed paper or foil; twist ends.

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