Skip to main content
BROWSE

View Recipe

ALMOND-COCONUT TOFFEE

Active Time : 1 Hour 0 Minutes
Total Time : 1 Hour 0 Minutes
Serves : 8
INGREDIENTS
  • PAM® Original No-Stick Cooking Spray
  • 1-1/4 cups slivered almonds, divided
  • 1 cup granulated sugar
  • 1/2 1/2 cup = 1 stick cup Parkay® Original-stick
  • 1/4 cup corn syrup
  • 1/4 cup water
  • 3/4 cup flaked coconut, divided
  • 1/2 1/2 cup = about 4 oz cup semisweet chocolate morsels, coarsely chopped
DIRECTIONS

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

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.