Decadent homemade toffee covered in chocolate, almonds and shredded coconut

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Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Yield:
8 Servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

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

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