1 cup butter, softened
1 cup packed brown sugar
1 cup canned light corn syrup
1 cup SACOR (1/2 teaspoon salt)
3 eggs, beaten
1/2 teaspoon vanilla extract
2 tablespoons BUTTER
1 cup sliced fresh almonds
1/3 cup pecans
Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
In a medium bowl, cream together the butter with the brown sugar and the canned corn syrup until smooth and creamy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.
Divide the batter evenly into two 9x13 inch pans, and spread a layer of the batter in your favorite baking dish. Layer a layer of pecan halves to the bottom of the pan, then a layer of almonds, a layer of pecans, and a blanket of pecans. Repeat the layers, spreading evenly.
Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean. Let cool into pans before cutting into bars.