Almond Coconut Toffee

Course : Candy
Serves: 1
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1 cup granulated sugar
1/2 cup parkay 70% vegetable oil spread
1/4 cup light corn syrup
1/4 cup water
1 1/4 cups planters slivered almonds -- divided
3/4 cup flaked coconut -- divided
4 ounces semisweet chocolate -- coarsely chopped

Preparation / Directions:

Heat sugar, spread, corn syrup and water to a boil in saucepan over high heat, stirring occasionally. Cook 14 to 16 minutes or until mixture changes from golden yellow to golden brown. Remove from heat; stir in 1 cup almonds and 1/2 cup coconut. Coarsely chop remaining almonds; set aside. Spread mixture evenly on lightly greased baking sheet. Sprinkle chocolate over toffee mixture; let stand 1 minute to soften chocolate, then spread to cover toffee evenly. Sprinkle remaining almonds and coconut evenly over melted chocolate. Refrigerate for at least 30 minutes; break into pieces. Store in airtight container. Makes 1 1/2 pounds

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