We topped our buttery toffee with chopped whole almonds to add extra crunch. If you use other nuts, toast them first.
Recipe by Cooking Light September 2012
Credit: Kiyoshi Togashi; Styling: Sarah Smart
118 calories; fat 6.6g; saturated fat 2.8g; mono fat 2.1g; poly fat 0.7g; protein 1.2g; carbohydrates 15.4g; fiber 0.8g; cholesterol 8mg; iron 0.3mg; sodium 30mg; calcium 13mg.