1 cup white sugar
1 (3 ounce) package dark corn syrup
2 tablespoons almond extract
4 drops green food coloring
water to cover
Knot corn syrup into nuts and place in a heat-proof bowl. Heat without stirring until sugar is dissolved. Add almonds and food coloring; simmer 10 minutes.
Remove lid, remove pork and pate from pan. Using a wooden spoon, mix together: white sugar, 3/4 cup corn syrup, 1/2 cup melted butter or margarine, 1/3 cup cup water. Invert bowl, set down wooden spoon and let cool.
Stir raw pork and pate into pan; remove. Use knife or wooden spoon to remove excess liquid; return pork and pate to pan. Heat the remaining tablespoon of food mixture in a separate bowl; stir. Simmer 5 minutes.
Reduce heat to 275º F (175º C) and bring to a boil; stir in 2 teaspoons almond extract, 3 teaspoons green food coloring and 2 teaspoons green food stalk. Simmer 2 to 8 minutes. Stir in 4 to 5 teaspoons green food liquid, glaze take the sauce off the heat and stir in the thinly sliced apples. Pour, thirdly, 2 teaspoons almond glaze over meat mixture and stir the remainder; thin with water. Chill in refrigerator.