Almond-toffee Triangles

2/3 cup butter or margarine -- softened
1/2 cup packed brown sugar
1/2 cup corn syrup
1 teaspoon vanilla
1 egg
2 cups all-purpose flour
1/2 teaspoon salt
1/3 cup packed brown sugar
1/3 cup corn syrup
1/4 cup butter or margarine
1/4 cup whipping (heavy) cream
1 teaspoon vanilla
1 cup sliced almonds

  1. Heat oven to 350F. Grease jelly roll pan, or line with aluminum foil.
  2. Mix 2/3 cup butter, 1/2 cup brown sugar, 1/2 cup corn syrup, 1 teaspoon vanilla and the egg in large bowl. Stir in flour and salt. Spread in pan. Bake 18 to 20 mins or until light golden brown.
  3. Meanwhile, cook 1/3 cup brown sugar and 1/3 cup corn syrup in 1 1/2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Stir in 1/4 cup butter and the whipping cream. Heat to boiling; remove from heat.
  4. Stir in vanilla. Sprinkle almonds over baked layer. Pour cooked mixture over almonds; spread evenly. Bake 15 to 20 mins or until light brown and set; cool completely. Cut into 6 rows by 4 rows; cut squares diagonally in half.

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