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 ½ cup packed brown sugar
  cup butter or margarine, softened
 ½ cup light or dark corn syrup
 1 egg
 1 tsp vanilla
 2 cups all-purpose flour
 ¼ tsp salt
Topping
  cup packed brown sugar
  cup light or dark corn syrup
 ¼ cup butter or margarine
 ¼ cup whipping cream
 1 tsp vanilla
 1 cup sliced almonds

1

Heat oven to 350 degrees. Grease jelly roll pan, 15.5 x 10.5 x 1. Mix brown sugar, butter, corn syrup, egg and vanilla. Stir in flour and salt. Spread dough in pan. Bake until light golden brown, 18-20 minutes. Prepare Topping. Pour over baked layer, spread evenly. Bake until light brown and set, 15 to 20 minutes; cool. Cut into 2 1/2-inch squares; cut each square diagonally into halves.
Yield: 48 triangles

Topping
2

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

Ingredients

 ½ cup packed brown sugar
  cup butter or margarine, softened
 ½ cup light or dark corn syrup
 1 egg
 1 tsp vanilla
 2 cups all-purpose flour
 ¼ tsp salt
Topping
  cup packed brown sugar
  cup light or dark corn syrup
 ¼ cup butter or margarine
 ¼ cup whipping cream
 1 tsp vanilla
 1 cup sliced almonds

Directions

1

Heat oven to 350 degrees. Grease jelly roll pan, 15.5 x 10.5 x 1. Mix brown sugar, butter, corn syrup, egg and vanilla. Stir in flour and salt. Spread dough in pan. Bake until light golden brown, 18-20 minutes. Prepare Topping. Pour over baked layer, spread evenly. Bake until light brown and set, 15 to 20 minutes; cool. Cut into 2 1/2-inch squares; cut each square diagonally into halves.
Yield: 48 triangles

Topping
2

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

Almond Toffee Triangles

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