Zutaten für Almond Toffee Triangles
- 2 cups packed light brown sugar
- 1 1/2 cups (3 sticks) margarine
- 1 1/4 cups light corn syrup
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 1 cup chopped almonds
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Zubereitung von Almond Toffee Triangles
- Preheat oven to 350°F (175°C).
- Grease and flour a 15x10 inch jelly roll pan.
- In a large bowl, cream together 1 cup (2 sticks) of margarine and 1 ½ cups packed brown sugar until light and fluffy.
- Beat in 1 cup light corn syrup, 2 large eggs, and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Spread the dough evenly into the prepared pan.
- Bake for 18-20 minutes, or until light golden brown.
- While the base is baking, prepare the toffee topping:
- In a medium saucepan, combine ½ cup packed brown sugar and ¼ cup light corn syrup over low heat.
- Cook and stir until the sugar is dissolved.
- Remove from heat and stir in ½ cup (1 stick) margarine and ½ cup heavy cream.
- Return to medium heat and bring to a boil, stirring constantly.
- Remove from heat and stir in 1 teaspoon vanilla extract and 1 cup chopped almonds.
- Pour the toffee topping evenly over the baked layer.
- Bake for an additional 15-20 minutes, or until light brown and set.
- Let the toffee triangles cool completely in the pan before cutting into squares, then cut the squares diagonally to form triangles.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
21g
Fat
5g
Carbs
4g
