Triangles au caramel et aux amandes
Ingrédients
CROÛTE
- 3 tasses de farine tout usage
- 1 cup cold butter OR margarine, cut into pieces
- 1/2 tasse de sucre
- 1/2 c. à thé de sel
REMPLISSAGE
- 1/3 tasse de sirop de maïs Crown® Lily White® ou Golden Corn
- 1/3 cup packed brown sugar
- 1/4 tasse de beurre OU de margarine
- 1/4 cup heavy OR whipping cream
- 1-1/2 cups sliced almonds
- 1 c. à thé d’extrait de vanille pur
PRODUITS
Méthode
- Preheat oven to 350°F. Spray a 15 x 10-inch baking pan with cooking spray.
- For CRUST: Beat flour, butter, sugar and salt in a large bowl at medium speed until mixture resembles coarse crumbs. Press firmly into prepared pan. Bake 20 minutes or until golden brown.
- For FILLING: Combine corn syrup, brown sugar, butter and cream in a medium saucepan. Bring to boil over medium heat; remove from heat. Stir in almonds and vanilla. Pour over hot crust; spread evenly.
- Bake 15 to 20 minutes or until set and golden. Cool on wire rack. Cut into 2 1/2-inch squares; cut diagonally in half for triangles.
