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Butter a 9-inch baking pan, set aside. In a heavy 2-qt. saucepan, combine corn syrup, butter, salt, and sugar. Place over high heat and stir until it boils. Cook to about 234 degrees or softball stage. Remove from heat and quickly scrape into prepared pan. Refrigerate until firm. Cut into squares, place an almond on each square. Dip squares into chocolate.
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