TRIANGLE BASE:

 2½  cup  Flour
 ½   cup  Confectioners Sugar
 1   cup  Cold Butter -or- Margarine  [cut in pieces]
 ¼   tsp  Salt
 

Grease bottom and sides of 15x10x1-inch baking pan.

In large bowl with mixer at medium speed, beat flour, sugar, butter and salt until mixture resembles coarse crumbs.

Press firmly and evenly into pan.

Pre-bake in 350° oven 20 minutes or until golden brown.
 
 
 

TRIANGLE CRUST :

 1/3 cup  Brown Sugar  [packed]
 1/3 cup  Karo Corn Syrup  [light or dark]
 ¼  cup  Butter -or- Margarine
 ¼  cup  Heavy -or- Whipping cream
 1  tsp  Vanilla
 1½ cup  Almonds [sliced]
 
 

In medium saucepan, combine brown sugar, corn syrup, butter and cream.

Over medium heat, bring to boil; stir in vanilla and almonds.

Pour over hot crust; spread evenly.

Bake in 350° oven 15 to 20 minutes or until set.

Cool completely on wire rack.

Cut into 2½ inch squares; cut each square in half diagonally.

Makes 48 triangles.