Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Almond Toffee Triangles
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- #70812
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2/3 cup butter or margarine, softened
1/2 cup packed brown sugar
1/2 cup corn syrup
1 teaspoon vanilla extract
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 heavy whipping cream
1 teaspoon vanilla extract
1 cup sliced almonds
directions
Heat oven to 350 degrees F. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, or line with aluminum foil.
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 minutes or until light golden brown.
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. Stir in vanilla.
Sprinkle almonds over baked layer. Pour cooked mixture over almonds; spread evenly. Bake 15 to 20 minutes or until light brown and set; cool completely. Cut into 6 rows by 4 rows; cut squares diagonally in half.
added by
foodista
nutrition data
104 calories, 6 grams fat, 13 grams carbohydrates, 1 grams protein per bar. This recipe is low in sodium.
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