Instructions: *For best results, assemble all ingredients before starting.

Line large baking sheet with waxed paper; set aside. In 10 or 12inch skillet melt butter until sizzling; add almonds, sugar and corn syrup. Cook over medium heat, stirring constantly with wooden spoon

(not rubber spatula), 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, using two spoons, drop level tablespoonfuls of almond mixture, forming mounds, onto prepared baking sheet. Refrigerate until firm (about 45minutes). Place individual clusters in paper candy cups or on squares of colored foil; store in airtight container at room temperature. Candy cups and colored foil available at cake decorating stores.

Makes 30 candies.

Almond Toffee: Omit topping. Quickly spread candy mixture in a very thin layer onto prepared baking sheet. Cool completely (at least 30 minutes). Break into small pieces. Store in airtight containers.

Place in jars or cellophane bags for gift giving.

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