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“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:
34mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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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