Almond Toffee Triangles

Printprint recipe
Pinpin recipe
  • Yield: 48 triangles
  • Prep Time:  20 minutes
  • Bake Time: 15 to 20 minutes

Ingredients

  • 3 cups all-purpose flour
  • 1 cup cold butter OR margarine cut into pieces
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/3 cup Karo® Light OR Dark Corn Syrup
  • 1/3 cup packed brown sugar
  • 1/4 cup butter OR margarine
  • 1/4 cup heavy OR whipping cream
  • 1-1/2 cups sliced almonds
  • 1 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 350°F. Spray a 15 x 10-inch baking pan with cooking spray.
  2. Beat flour, butter, sugar and salt in a large bowl at medium speed until mixture resembles coarse crumbs. Press firmly into prepared pan. Bake 20 minutes or until golden brown.
  3. Combine corn syrup, brown sugar, butter and cream in a medium saucepan. Bring to boil over medium heat; remove from heat. Stir in almonds and vanilla. Pour over hot crust; spread evenly.
  4. Bake 15 to 20 minutes or until set and golden. Cool on wire rack. Cut into 2 1/2-inch squares; cut diagonally in half for triangles.

About
Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

Learn More
instagram

Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

← previous recipe next recipe →
instagram

Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

print image

Almond Toffee Triangles

  • Yield: 48 triangles
  • Prep Time:  20 minutes
  • Bake Time: 15 to 20 minutes

Ingredients

  • 3 cups all-purpose flour
  • 1 cup cold butter OR margarine cut into pieces
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/3 cup Karo® Light OR Dark Corn Syrup
  • 1/3 cup packed brown sugar
  • 1/4 cup butter OR margarine
  • 1/4 cup heavy OR whipping cream
  • 1-1/2 cups sliced almonds
  • 1 teaspoon pure vanilla extract

Directions

  • Preheat oven to 350°F. Spray a 15 x 10-inch baking pan with cooking spray.
  • Beat flour, butter, sugar and salt in a large bowl at medium speed until mixture resembles coarse crumbs. Press firmly into prepared pan. Bake 20 minutes or until golden brown.
  • Combine corn syrup, brown sugar, butter and cream in a medium saucepan. Bring to boil over medium heat; remove from heat. Stir in almonds and vanilla. Pour over hot crust; spread evenly.
  • Bake 15 to 20 minutes or until set and golden. Cool on wire rack. Cut into 2 1/2-inch squares; cut diagonally in half for triangles.