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Almond-Coconut Toffee

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Decadent homemade toffee covered in chocolate, almonds and shredded coconut

  • 30 prep time (minutes)

  • 60 total time (minutes)

  • servings

3.67 of 5 (3 ratings)

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  • 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)


  1. Spray baking sheet with cooking spray; set aside. Coarsely chop 1/4 cup of the almonds; set aside.
  2. 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.
  3. 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.
  4. Refrigerate 30 minutes, or until firm. Break into pieces. Store in tightly covered container at room temperature.

Nutrition Information Per Serving

  • 394 calories

  • 23 gram total fat

  • 4 gram protein

View Complete Nutrition Information

Nutrition Information
Amount per Serving
Calories 394  
  % Daily Value*
Total fat 23 gram 36%
Saturated fat 6 gram 32%
Cholesterol 0 mg
Sodium 160 mg 7%
Carbohydrate 47 gram 16%
Dietary fiber 3 gram 13%
Sugars 37 gram
Protein 4 gram
Vitamin A   6%
Vitamin C  
Calcium   5%
Iron   5%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information

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Almond-Coconut Toffee

Decadent homemade toffee covered in chocolate, almonds and shredded coconut

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