Almond-Coconut Toffee

1. 1

   Spray baking sheet with cooking spray; set aside. Coarsely chop 1/4 cup of the almonds; set aside.

2. 2

   Combine sugar, Parkay, corn syrup and water in medium saucepan. Bring to a boil over high heat, stirring occasionally. Cook 14 minutes, or until golden brown. Remove from heat. Stir in the remaining 1 cup slivered almonds and 1/2 cup of the coconut.

3. 3

   Spread mixture evenly on prepared baking sheet. Immediately sprinkle chocolate over toffee mixture. Let stand 1 minute to soften chocolate, then spread to evenly cover toffee. Sprinkle reserved chopped almonds and the remaining 1/4 cup coconut evenly over melted chocolate.

4. 4

   Refrigerate 30 minutes, or until firm. Break into pieces. Store in tightly covered container at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.