1/2 cup butter (no substitutes)
3 eggs
1 cup sugar
3/4 cup light corn syrup
1/4 cup honey
1 teaspoon vanilla
1/4 teaspoon almond extract
1/8 teaspoon salt
1 cup chopped almonds — toasted
1 unbaked nine inch pastry shell
lightly sweetened whippe cream — optional
In a saucepan melt butter lover Low heat until golden brown. Cool. In a mixing bowl, beat eggs. Add sugar, cornsyrup, honey, extracts, salt and melted butter. Stir in almonds. Pour into 9″ unbaked pastry shell. Bake at 425 F. for 10 minutes. Reduce heat to 325 F. Bake for 35-40 minutes longer or unitl a knife inserted near center comes out clean. Cool. Garnish with whipped cream, if desired. MC formatting by bobbi744@sojourn.com