Heat oven to 350* F. Lightly crush the almonds in processor. Lightly coat baking tray with vegetable oil. Combine corn syrup and sugar in 1 quart saucepan set over medium heat. Bring to a boil, stirring until sugar is dissolved. Stir in almonds, and then whole pieces of butter. Continue cooking until the butter is absorbed and all ingredients come together. Remove from heat. For each portion, put 1 tablespoon mixture onto tray and press into thin round by using spoon. Bake until nicely golden brown, 8-10 minutes. Turn pan 1/2way during baking so waters brown evenly. Cool slightly and then remove form tray and quickly shape on back of custard cup. Once shaped cups should be kept dry in a sealed container to remain crisp.

Prepared by Imported Recipes