Almond Toffee Triangles

Almond Toffee Triangles

1/2 cup packed brown sugar
2/3 cup margarine or butter, softened(1 1/2 sticks)
1/2 cup Karo corn syrup(light or dark-doesn't matter-I use dark)
1 egg
1 tsp vanilla
2 cups flour
1/4 tsp salt
Topping-see recipe below

Heat oven to 350°. Grease jelly roll pan (size 15 1/2 x 10 1/2 x 1 inch). Mix brown sugar, margarine, corn syrup, egg and vanilla. Stir in flour and salt. Spread dough in foil lined and greased jelly roll pan. Bake until light golden brown 18-20 minutes.
Prepare topping. Pour over baked layer; spread evenly. Bake until light brown and set 15-20 minutes.(The original recipe did not call for lining the cookie sheet, but after about 10 years of prying this off the cookie sheet, I figured out this quick fix. Now I can just lift the whole thing out of the pan and peel off the foil...life is so much easier this way LOL) Cool. Cut into 2 1/2 inch squares and then cut each square diagonally in half. Makes about 48 triangles.

Topping

1/3 cup packed brown sugar
1/3 cup Karo light or dark corn syrup
1/4 cup margarine or butter
1/4 cup whipping cream
1 tsp vanilla
1 cup sliced almonds

Cook and stir brown sugar and corn syrup over low heat until sugar is dissolved. Stir in margarine and cream. Heat to boiling; remove from heat. Stir in vanilla and almonds.


Note: You really need a jelly roll cookie sheet for this cookie as well as the Pecan Pie Squares I will be posting hopefully this weekend. These came from an advertisement for Karo Syrup(corn syrup) and I have been making these for about 20 years. These cookies as well as Cream Wafers (to be posted soon) and Pecan Pie Bars make a beautiful tray of goodies for weddings and that sort of thing.