Makes about 50 pieces

Base

  • 1 ¾ cups all Purpose flour
  • 2 tbsp white sugar
  • ½ cup butter
  • 1 egg lightly beaten
  • 3 tbsp sour cream

Topping

  • ¾ cup white sugar
  • ¾ brown sugar
  • ½ cup butter
  • ½ cup sour cream
  • ½ cup corn syrup
  • 2 cups sliced almonds

Base

  1. Combine flour, sugar, and baking powder. Cut in butter until crumbly. Stir in egg and sour cream until mixture holds together.
  2. Pat into greased 15 x10 jelly roll pan and bake in 375 oven for 10 minutes.

Topping

  1. I large saucepan stir together sugars, butter, sour cream, and corn syrup over medium heat until boiling. Add almonds boil until candy thermometer reaches soft ball stage of 238 F
  2. Remove from heat and pour over base. Bake in 375 oven for 15-20 minutes until caramel colored and no longer runny.
  3. Cool for 15 minutes. Cut into diagonal shapes. Let cool for 30 mins and recut.