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    You are in: Home / Recipes / Almond-Coconut Toffee Recipe
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    Almond-Coconut Toffee

    Total Time:

    Prep Time:

    Cook Time:

    34 mins

    20 mins

    14 mins

    wicked cook 46's Note:

    Posting for Safe keeping. From the parkay website The margarine listed is the stick variety. 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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Spray baking sheet with cooking spray; set aside.
    2. 2
      Coarsely chop 1/4 cup of the almonds; set aside.
    3. 3
      Combine sugar, margarine, corn syrup and water in medium saucepan.
    4. 4
      Bring to a boil over high heat, stirring occasionally.
    5. 5
      Cook 14 minutes, or until golden brown.
    6. 6
      Remove from heat.
    7. 7
      Stir in the remaining 1 cup slivered almonds and 1/2 cup of the coconut.
    8. 8
      Spread mixture evenly on prepared baking sheet.
    9. 9
      Immediately sprinkle chocolate over toffee mixture.
    10. 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. 11
      Refrigerate 30 minutes, or until firm.
    12. 12
      Break into pieces. Store in tightly covered container at room temperature.

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    Nutritional Facts for Almond-Coconut Toffee

    Serving Size: 1 (91 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 429.3
     
    Calories from Fat 232
    54%
    Total Fat 25.8 g
    39%
    Saturated Fat 6.8 g
    34%
    Cholesterol 0.4 mg
    0%
    Sodium 151.6 mg
    6%
    Total Carbohydrate 48.4 g
    16%
    Dietary Fiber 3.2 g
    12%
    Sugars 38.9 g
    155%
    Protein 4.5 g
    9%

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