Almond-Coconut Toffee

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

• Ready In: 34 mins
• Serves: 8

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.