1/3 cup LAND O LAKESŪ Butter
2 cups slivered almonds
1/3 cup sugar
2 tablespoons light corn syrup
1/2 cup one of the following: Semi-sweet real chocolate chips, Butterscotch or vanilla milk chips, Toffee chips, or Chopped red and green candied cherries
Line large baking sheet with waxed paper; set aside.
Melt butter in 10 or 12-inch skillet until sizzling; add almonds, sugar and corn syrup. Cook over medium heat, stirring constantly with wooden spoon, until sugar and nuts are golden brown (4 to 9 minutes). (Watch closely to prevent burning.) Immediately remove from heat; sprinkle with desired topping above. (DO NOT STIR.)
Working quickly, drop level tablespoonfuls of almond mixture, forming mounds, onto prepared baking sheet. Refrigerate until firm (about 45 minutes). Place individual clusters in paper candy cups or on squares of colored foil. Store in airtight container at room temperature.
Caramelized Almond Toffee: Omit topping.Quickly spread candy mixture in very thin layer onto prepared baking sheet. Cool completely (at least 30 minutes). Break into small pieces. Store in airtight container. Place in jars or cellophane bags for gift giving.
Yield: 30 candies