|Toasted slivered almonds/Chopped toasted almonds||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1 Cup (16 tbs), cut into small pieces|
|Canned sweetened condensed milk||14 Ounce (1 Can)|
|Sugar||2 Cup (32 tbs)|
|Light corn syrup||1 Cup (16 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
Line 8-inch square baking pan with foil, extending edges over sides of pan.
Lightly grease foil; sprinkle almonds over bottom of pan, if desired.
Melt butter in heavy 2-quart saucepan over low heat.
Add milk, sugar and corn syrup.
Stir over low heat until sugar is dissolved and mixture comes to a boil.
Carefully clip candy thermometer to side of pan (do not let bulb touch bottom of pan.) Cook over low heat about 30 minutes or until thermometer registers 240°F (soft-ball stage), stirring occasionally.
Immediately remove from heat and stir in vanilla.
Pour mixture into prepared pan.