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    Toffee: Almond Coconut Toffee


    Source of Recipe


    Planters

    List of Ingredients




    1 cup granulated sugar
    1/2 cup parkay 70% vegetable oil spread
    1/4 cup light corn syrup
    1/4 cup water
    1 1/4 cups planters slivered almonds divided
    3/4 cup flaked coconut divided
    4 ounces semisweet chocolate coarsely chopped

    Recipe



    Heat sugar, spread, corn syrup and water to a boil in saucepan over high heat, stirring occasionally. Cook 14 to 16 minutes or until mixture changes from golden yellow to golden brown. Remove from heat; stir in 1 cup almonds and 1/2 cup coconut. Coarsely chop remaining almonds; set aside. Spread mixture evenly on lightly greased baking sheet. Sprinkle chocolate over toffee mixture; let stand 1 minute to soften chocolate, then spread to cover toffee evenly. Sprinkle remaining almonds and coconut evenly over melted chocolate. Refrigerate for at least 30 minutes; break into pieces. Store in airtight container. Makes 1 1/2 pounds

 

 

 

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