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    Almond Coconut Toffee


    Source of Recipe


    ConAgra Foods

    List of Ingredients




    1 cup granulated sugar
    1/2 cup Parkay® Original-stick
    1/4 cup light corn syrup
    1/4 cup water
    1-1/4 cups slivered almonds, divided
    3/4 cup shredded coconut, divided
    PAM® Original No-Stick Cooking Spray
    4 ounces semisweet chocolate chips, coarsely chopped


    Recipe



    Heat sugar, Parkay, 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.
    Coat a baking sheet with cooking spray. Spread mixture evenly on 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.

 

 

 

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