Almond-Coconut Toffee
Minutes Prep Time: 30
Minutes Total Time: 60
Servings: 8
Difficulty: Intermediate
Minutes Prep Time: 30
Minutes Total Time: 60
Servings: 8
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
1-1/4 cups slivered almonds, divided
1 cup granulated sugar
1/2 cup Parkay® Original-stick (1/2 cup = 1 stick)
1/4 cup corn syrup
1/4 cup water
3/4 cup flaked coconut, divided
1/2 cup semisweet chocolate morsels, coarsely chopped (1/2 cup = about 4 oz)
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 51 mg | 5% |
Carbohydrate | 47 g | 16% |
Cholesterol | 0 | |
Total Fat | 24 g | 36% |
Iron | 1 mg | 5% |
Calories | 395 kcal | 20% |
Sodium | 160 mg | 7% |
Protein | 4 g | 8% |
Saturated Fat | 6 g | 32% |
Sugars | 42 g | 4% |
Vitamin C | 0 |
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.
Almond-Coconut Toffee