Line bottom and sides of 8 or 23 cm cake pan with foil. butter heavily.
Combine almonds, butter, sugar and corn syrup in 25 cm skillet. Bring to a boil over medium heat, stirring constantly until mixture turns golden brown, about 5 to 6 minutes.
Quickly spread candy in prepared pan. Cool until firm. Remove candy from pan by lifting edges of foil. Break into pieces, if desired.
Makes about 0.75 lb.