DAY 11: 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 10 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.