Sweet and crunchy and filled with thinly sliced toasted almonds.
When boiling a sugar solution, undissolved sugar crystals stuck to the sides of the pan can fall into the mixture can re-crystallize the entire pot, turning it into a grainy mess (all it takes is one sugar crystal to act as a ‘seed’ to begin crystal formation again). Which is why some recipes say to brush the sides of the pan down with a wet pastry brush. However with the addition of corn syrup, this can be prevented. This invert sugar acts to stabilize the mixture so it won't re-crystallize.