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Almond-Coconut Toffee

Active Time: 1 Hour 0 Minutes

Total Time: 1 Hour 0 Minutes

Serves: 8


Almond-Coconut Toffee


  • 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.


Serving Size: 8 servings (1/8 toffee each)
  • Calories 394kcal -
  • Total Fat 23g -
  • Saturated Fat 6g -
  • Cholesterol 0mg -
  • Sodium 160mg -
  • Carbohydrates 47g -
  • Fiber 3g -
  • Protein 4g -