DAY 9: Almond Toffee Triangles
A shortbread crust, topped with a sliced almond caramel mixture and then baked to perfection.
Almond Toffee Triangles
1 cup butter, softened
½ cup powdered sugar
½ tsp vanilla
2 ¼ cups flour
¼ tsp salt
1/3 cup packed brown sugar
1/3 cup corn syrup (light or dark)
¼ cup butter
¼ cup heavy cream
1 tsp vanilla
2 cups sliced almonds
Preheat oven to 350°F. Grease bottom and sides of a 15×10” pan.
Use a mixer to cream butter and powdered sugar. Beat in vanilla. Slowly beat in flour and salt. Press evenly into greased pan.
Bake for 11-12 minutes.
While crust is cooking, prepare topping. In a medium saucepan, combine sugar, corn syrup, butter and cream. Bring to a boil over medium heat. Remove from heat and stir in vanilla and almonds. Pour topping over HOT crust; spread evenly.
Bake at 350°F for 12-15 minutes, or until topping is set. Cool completely. Cut into 2 ½ inch squares. Cut each square in half diagonally.
Makes 48 triangles
**To prepare in a 17×13” pan, prepare 1 ½ times the recipe.