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Almond Toffee Triangles

PrintPrint Recipe
  • Yield: 48 triangles
  • Prep Time: 0:20
  • 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
FILLING:
  • 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.
For CRUST:
  1. 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.
For FILLING:
  1. 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.
  2. 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

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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.