1/2 c Butter — no substitutes 1/8 ts Salt
3 ea Eggs 1 c Almonds — chopped toasted
1 c Sugar 1 ea Unbaked pastry shell — 9
3/4 c Light corn syrup Inches
1/4 c Honey Lightly sweetened whipped
1 ts Vanilla extract Cream, optional
1/4 ts Almond extract
In a saucepan, melt butter over low heat until golden brown. Cool. In
a mixing bowl, beat eggs. Add sugar, corn syrup, honey, extracts,
salt and melted butter. Stir in almonds; pour into pastry shell. Bake
at 425 deg. for 10 minutes. Reduce heat to 325 deg.; bake 35-40
minutes longer or until a knife inserted near center comes out clean.
Cool. Garnish with whipped cream if desired. Yield: 8 servings
Yields
1 servings