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1
Butter 2 baking sheets, each 12 by 15 inches, or 1 baking sheet and a 14-inch pizza pan. Also butter the outside of a bowl that's about 4 inches deep and 7 inches wide at top. Invert bowl over a large juice can or other steady object at least 5 inches tall. Gently press an 18-inch square of cooking parchment (or heavy foil) over bowl. Butter a long, slender metal spatula.
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2
Place coconut and almonds on another 12- by 15-inch baking sheet. Bake in a 350u00b0 oven until golden, 5 to 7 minutes; stir 2 or 3 times. Pour coconut and almonds into a bowl, add vanilla, and mix.
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3
In a 1 1/2- to 2-quart pan over high heat, bring 1/4 cup water, sugar, corn syrup, and 6 tablespoons butter to a boil, stirring until butter melts. Boil over medium-high heat without stirring until the mixture reaches 300u00b0 on a thermometer, about 10 minutes. Quickly stir in the coconut mixture.
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4
Working quickly, pour about 3/4 of the toffee, for bowl, onto 1 baking sheet or pizza pan. Pour remaining toffee onto the other sheet. Quickly spread toffee in both pans fairly thin.
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5
When large piece of toffee is cool enough to touch, pull with your hands into an even, 11- to 12-inch-wide round (a few small holes are not a problem). Let round cool until it starts to firm but is still pliable, 1 to 3 minutes. Slide buttered spatula under round to loosen, then lift round with your hands and center over parchment-draped bowl. Gently press and pinch toffee against bowl to form a fluted bowl. Let toffee cool until rigid, 5 to 10 minutes.
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6
Gently lift toffee bowl and paper from mold; remove paper. Slide spatula under smaller piece of toffee, and break it into large chunks for topping.
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7
Fill bowl with frozen scoops and push topping into them. Drizzle with caramel sauce. Break bowl and serve with its contents.
