|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Corn syrup||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Almonds||1⁄4 Cup (4 tbs), sliced|
|Cardamom||3⁄4 Teaspoon, ground|
In saucepan, cook sugar, corn syrup and butter over medium heat, stirring, until boiling.
Stir in vanilla.
Let cool slightly.
Stir together flour, almonds and cardamom; stir into brown sugar mixture until well combined.
Drop by teaspoonfuls (5 mL), at least 4 inches (10 cm) apart, on parchment paper-lined baking sheets.
Bake in 350°F (180°C) oven for 6 to 8 minutes or until golden brown.
Let cool for 5 minutes.
Remove to rack; let cool completely.
(Snaps can be stored in airtight container for up to 2 days.)