Directions (continued)

• its gloss.) Transfer to prepared bowl.
• For almond mixture, in a large heavy saucepan over medium heat,
• combine sugar and corn syrup. Cook and stir until sugar is dissolved
• and mixture comes to a boil, about 15 minutes. (If sugar crystals
• are present, cover and boil for 1-2 minutes to allow steam to wash
• crystals down.) With a clean spoon, cook and stir over medium-high
• heat until a candy thermometer reads 275° (soft-crack stage),
• about 15 minutes longer.
• Pour over mixture in bowl (do not scrape saucepan). With a large
• wooden spoon, stir until blended. Combine butter and vanilla;
• gradually add to almond mixture until blended. Stir in almonds and
• salt until blended. Transfer to prepared pan. Let stand at room
• temperature for several hours or until firm. Cut into squares. Wrap
• in plastic wrap or waxed paper if desired. Yield: about 5-1/2
• pounds.