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Prep Time: 20 Minutes Cook Time: 14 Minutes |
Ready In: 34 Minutes Servings: 8 |
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Posting for Safe keeping. I would think butter could be used . The recipe did not state the size of the baking sheet but I am assuming a size of around 9x13 Times are approximate and do not include the chill time. Ingredients:
nonstick cooking spray |
1 1/4 cups slivered almonds, divided |
1 cup granulated sugar |
1/2 cup margarine, 1/2 cup |
1/4 cup corn syrup |
1/4 cup water |
3/4 cup flaked coconut, divided |
1/2 cup semisweet chocolate morsel, coarsely chopped (1/2 cup = about 4 oz) |
Directions:
1. Spray baking sheet with cooking spray; set aside.
2. Coarsely chop 1/4 cup of the almonds; set aside.
3. Combine sugar, margarine, corn syrup and water in medium saucepan.
4. Bring to a boil over high heat, stirring occasionally.
5. Cook 14 minutes, or until golden brown.
6. Remove from heat.
7. Stir in the remaining 1 cup slivered almonds and 1/2 cup of the coconut.
8. Spread mixture evenly on prepared baking sheet.
9. Immediately sprinkle chocolate over toffee mixture.
10. 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.
11. Refrigerate 30 minutes, or until firm.
12. Break into pieces. Store in tightly covered container at room temperature.
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