Almond Toffee Triangles

1/2 cup packed brown sugar
2/3 cup butter, softened
1/2 cup corn syrup
1 teaspoon vanilla
1 egg
2 cups flour
1/2 teaspoon salt
1/3 cup packed brown sugar
1/3 cup corn syrup
1/4 cup butter
1/4 cup heavy cream
1 teaspoon vanilla
1 cup sliced almonds

Heat oven to 350�F. Grease jelly roll pan (15x10 inches) or line with foil. Mix 1/2 cup brown sugar, 2/3 cup butter, 1/2 cup corn syrup, 1 tsp. vanilla and the egg in large bowl. Stir in flour and salt. Spread in pan. Bake 18-20 minutes or until light golden brown. 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 and stir in vanilla. Sprinkle almonds over baked layer. Pour cooked mixture over almonds; spread evenly. Bake 15-20 minutes or until light brown and set; cool. Cut into 2 1 /2 inch squares, then cut squares diagonally in half.

Makes 4 dozen. Cover baked bars with plastic wrap and refrigerate for no more than 1 week.