almond toffee triangles

1/2 cup packed brown sugar
2/3 cup margarine or butter, softened
1/2 cup Karo syrup
1 egg
1 teaspoon vanilla
2 cups flour
1/4 teaspoon salt
Topping (recipe follows)
Heat oven to 350. Grease jelly roll pan. Mix brown sugar, margarine, 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, 15-20 minutes; cool. Cut into 2-1/2 inch squares, cut each square diagonally into halves. Makes about 48 triangles.

Topping:
1/3 cup packed brown sugar
1/3 cup Karo syrup
1/4 cup margarine or butter
1/4 cup whipping cream
1 teaspoon vanilla
1 cup sliced almonds

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

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