Directions:
- Spray baking sheet with cooking spray; set aside.
- Coarsely chop 1/4 cup of the almonds; set aside.
- Combine sugar, margarine, corn syrup and water in medium saucepan.
- Bring to a boil over high heat, stirring occasionally.
- Cook 14 minutes, or until golden brown.
- Remove from heat.
- Stir in the remaining 1 cup slivered almonds and 1/2 cup of the coconut.
- Spread mixture evenly on prepared baking sheet.
- Immediately sprinkle chocolate over toffee mixture.
- 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.
- Refrigerate 30 minutes, or until firm.
- Break into pieces. Store in tightly covered container at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 469.99 Kcal (1968 kJ) | ||
| Calories from fat | 280.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.2g | 48% | |
|---|---|---|---|
| Sodium | 23.45mg | 1% | |
| Potassium | 180.26mg | 4% | |
| Total Carbs | 47.21g | 16% | |
| Sugars | 40.51g | 162% | |
| Dietary Fiber | 4.04g | 16% | |
| Protein | 5.68g | 11% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.4mg | 8% | |
| Calcium | 71.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 465.82 Kcal (1950 kJ) | ||
| Calories from fat | 278.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.92g | 48% | |
|---|---|---|---|
| Sodium | 23.24mg | 1% | |
| Potassium | 178.66mg | 4% | |
| Total Carbs | 46.79g | 16% | |
| Sugars | 40.15g | 162% | |
| Dietary Fiber | 4.01g | 16% | |
| Protein | 5.63g | 11% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.4mg | 8% | |
| Calcium | 71.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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