Hawaiian Toffee

1. 1

   Line 9-inch square pan with foil, extending edges over sides of pan. Sprinkle nuts evenly in single layer in prepared pan.

2. 2

   Combine butter, sugar, water and salt in medium saucepan. Bring to a boil over medium heat, stirring frequently. Attach candy thermometer to side of pan. Continue boiling about 20 minutes or until sugar mixture reaches hard-crack stage (305u00b0 to 310u00b0F) on candy thermometer, stirring frequently. Remove from heat; stir in vanilla. Immediately pour over nuts in pan, spreading to edges with spatula.

3. 3

   Cool completely.

4. 4

   Place chocolate in small microwavable bowl. Microwave on MEDIUM (50%) 4 to 5 minutes until chocolate is melted, stirring every 2 minutes.

5. 5

   Lift toffee out of pan using foil; spread chocolate evenly over toffee.

6. 6

   Sprinkle with toasted coconut. Refrigerate about 30 minutes or until chocolate is set.

7. 7

   Bring to room temperature before breaking toffee.

8. 8

   Break toffee into pieces. Store in airtight container at room temperature between sheets of waxed paper.

* Per serving · 4 servings · Values may vary.

No additional tips available.