Toffee Almond Treats
Yield
48 servingsPrep
30 minCook
30 minReady
Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
rolled oats
|
|
| 1 | cup |
brown sugar
packed |
*
|
| 1 | teaspoon |
baking soda
|
|
| ½ | cup |
butter
|
|
| Topping | |||
| ½ | cup |
light corn syrup
|
|
| ⅓ | cup |
brown sugar
packed |
*
|
| ¼ | cup |
butter
|
|
| ¼ | cup |
heavy whipping cream
or 1/4 c evaporated milk |
|
| 1 ½ | cups |
almonds
sliced |
|
| 1 ½ | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
rolled oats
|
|
| 237 | ml |
brown sugar
packed |
*
|
| 5 | ml |
baking soda
|
|
| 118 | ml |
butter
|
|
| Topping | |||
| 118 | ml |
light corn syrup
|
|
| 79 | ml |
brown sugar
packed |
*
|
| 59 | ml |
butter
|
|
| 59 | ml |
heavy whipping cream
or 1/4 c evaporated milk |
|
| 355 | ml |
almonds
sliced |
|
| 7.5 | ml |
vanilla extract
|
|
Directions
CRUST: Combine all ingredients, mixing until crumbly.
Press firmly into 13x9x2-inch (3.5L) baking pan. Bake in 350F(180C) oven for 10 minutes.
FILLING: Combine corn syrup, brown sugar, butter, and cream in a medium saucepan.
Cook and stir over medium heat until mixture boils.
Remove from heat.
Stir in almonds and vanilla. Pour over crust, spreading evenly.
Bake in 350F(180C) oven 15 to 20 minutes or until golden.
Cool on wire rack.
Cut into traingles, bars or squares.
Store in refrigerator. Makes 48.
NOTE: You may substitute All-Purpose Wheat and Oat flour for All-Purpose Flour.
