Ingredients
1/2 cup butter, cubed3 large eggs1 cup sugar3/4 cup light corn syrup1/4 cup honey1 teaspoon vanilla extract1/4 teaspoon almond extract1/8 teaspoon salt1 cup chopped almonds, toasted1 unbaked pastry shell (9 inches)Lightly sweetened whipped cream, optional
Preparation
In a small heavy saucepan, melt butter over low heat until golden brown. Cool. In a large bowl, beat eggs blended. Add the sugar, corn syrup, honey, extracts, salt and melted butter. Stir in almonds; pour into pastry shell.
Bake at 425° for 10 minutes. Reduce heat to 325°; bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Cool. Garnish with whipped cream if desired.
