Almond-Coconut Toffee

1. 1

   Spray baking sheet with cooking spray; set aside.

2. 2

   Coarsely chop 1/4 cup of the almonds; set aside.

3. 3

   Combine sugar, margarine, corn syrup and water in medium saucepan.

4. 4

   Bring to a boil over high heat, stirring occasionally.

5. 5

   Cook 14 minutes, or until golden brown.

6. 6

   Remove from heat.

7. 7

   Stir in the remaining 1 cup slivered almonds and 1/2 cup of the coconut.

8. 8

   Spread mixture evenly on prepared baking sheet.

9. 9

   Immediately sprinkle chocolate over toffee mixture.

10. 10

    Let stand 1 minute to soften chocolate, then spread to evenly cover toffee.

11. 11

    Sprinkle reserved chopped almonds and the remaining 1/4 cup coconut evenly over melted chocolate.

12. 12

    Refrigerate 30 minutes, or until firm.

13. 13

    Break into pieces.

14. 14

    Store in tightly covered container at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.