Preheat your oven to 350°F and line a cookie sheet with parchment paper.

In a medium saucepan, combine the butter, both sugars, and corn syrup.

Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture just begins to bubble.

Once bubbling, remove from heat and stir in the vanilla, salt, flour, and finely chopped almonds until everything is well combined.

Let the batter cool for 5 minutes, then drop by heaping 1 ½ teaspoonfuls onto the prepared sheet, spacing them at least 3 inches apart—they spread a lot.

Bake at 350°F for 9 minutes, rotating the pan halfway through. The cookies are done when they stop bubbling and turn light golden brown; watch carefully to prevent burning.

Allow the cookies to cool completely on the baking sheet—they will not be crisp until fully cooled.

Note that the batter will thicken as it cools; this is normal and won't affect the final texture.