Almond Caramels

1 cup granulated sugar
1/2 cup brown sugar
1/2 cup light corn syrup
1 1/2 cups light cream
1/4 cup butter or margarine
1 teaspoon vanilla extract
1/2 cup chopped, toasted almonds

Butter bottom and sides of a 9 x 5-inch loaf pan.

In 2-quart saucepan combine sugars, corn syrup, cream and 1/4 cup butter. Cook and stir over medium heat until sugars dissolve. Continue cooking, stirring occasionally, to firm ball stage (248 degrees F).

Remove from heat; stir in vanilla extract and almonds. Turn into prepared pan. Cool. Cut in squares.

Makes 36.