Toffee Tubes

• 1 stick Butter
• 1/4 cups Honey
• 1/4 cups Corn Syrup
• 1/4 cups Brown Sugar
• 1/4 cups Granulated Sugar
• 3/4 cups Flour
• 1 pinch Salt
• 1/2 teaspoons Almond Extract
• _____
• FOR THE FILLING:
• 1/3 cups Granulated Sugar
• 2 cups Heavy Cream
• 1 teaspoon Almond Extract

1. Preheat oven to 325F. Line cookie sheets with Silpat or parchment paper. To make tubes, melt butter in a pan with honey, corn syrup and sugars. Stir over medium heat, allow to boil for one minute. Turn off heat.
2. Add flour, salt and almond extract, stirring quickly. Using one teaspoon, measure cookies onto cookie sheet. I only do 3 cookies at a time because they will spread. Bake for about 5-7 minutes until bubbly and browned. Remove from oven and quickly using a cannoli form (or the handle of a whisk) lift up circles and form into tube. Press to seal and allow to cool. They will harden very quickly.
3. When all cookies are made, store in a Ziploc bag until ready to fill.
4. Filling: Combine sugar, cream and almond extract in a very cold bowl. Mix until cream is stiff. Fill a pastry bag and carefully fill the toffee tubes. Serve within several hours. Enjoy!

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Taken from tastykitchen.com/recipes/desserts/toffee-tubes/ (may not work)