Almond-Coconut Toffee Recipe

Almond-Coconut Toffee

Decadent homemade toffee covered in chocolate, almonds and shredded coconut

Prep Time
Total Time
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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)
Makes: 8 servings (1/8 toffee each)

Nutrition Information Per Serving

Total Fat
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  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 close
Amount per Serving
Calories 394  
  % Daily Value*
Total fat 23 g 36%
Saturated fat 6 g 32%
Cholesterol 0 MG 0%
Sodium 160 MG 7%
Carbohydrate 47 g 16%
Dietary fiber 3 g 13%
Sugars 37 g
Protein 4 g
Vitamin A   6%
Vitamin C   0%
Calcium   5%
Iron   5%
* Percent Daily Values are based on a 2,000 calorie diet.
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* vs. leading cooking sprays (except olive oil), after spraying on glass bakeware, baking at 400°F for 30 min, cooling, and then washing in standard home dishwasher with detergent and repeating 4 times