Butter a regular sized cookie sheet and set it on several towels or a heat proof counter. Place butter in a heavy pan over medium high heat until it begins to melt. Add sugar and syrup and cook, stirring constantly, until it just begins to brown. Add almonds and continue to cook, stir until it tests hard in cold water– about soft crack on a candy thermometer. It will be a beautiful rich tan color — caramel color. Pour candy onto cookie sheet in a thin layer until cold. As it cools, you can score it and then when it cools, breaks mostly on those lines– just whack the back with a knife or break on lines with a knife. Enjoy. Store in airtight container. Optional to dip in chocolate and nuts.