This recipe was clipped from a newspaper article titled: “Make It Sweet And Make It Quick”. Date unknown. Recipe is typed below along with a scanned copy.

ALMOND CRUNCH

1 cup blanched slivered almonds
1/2 cup butter
1/2 cup sugar
1 Tbsp. light corn syrup

Line bottom and sides of 8- or 9-inch cake pan with foil. Butter foil heavily. Set aside. Combine almonds, butter, sugar and syrup in 10-inch skillet. Boil, stirring constantly, until mixture turns golden brown, about 5 or 6 minutes. Working quickly, spread candy in foil-lined pan. Cool about 15 minutes. Remove candy from pan by lifting edges of foil. Peel off foil. Cool thoroughly, break into pieces. Makes about 3/4 pound.