A favorite holiday treat.
Prepare 1 baking sheet with a light coating of oil spray. Cover the sheet with a layer of coconut and then almonds. Set aside.
In a large (6+ qt.) heavy pot, melt butter over medium heat. Slowly stir in sugar to the melted butter. Add vanilla and salt. Continue to cook until the mixture begins to boil. Watch it carefully and stir regularly until it reaches 295 degrees - it will be a medium-dark brown color.
Carefully pour hot mixture over coconut and almond covered sheet allowing it to spread evenly. Sprinkle chocolate over top and wait a minute for the chips to become soft, then spread chocolate over the entire surface of the toffee.
Let it set for at least an hour in a cool area. Slightly twist the pan to release the toffee, break it into bite-sized pieces and store in tight container.
Be sure to use a candy thermometer because you cannot tell the temp by looking at the color and a couple of degrees high or low changes the toffee consistency and flavor.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (62g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 303 | ||
Calories from Fat: 258 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.7g | 38 % | |
Saturated Fat 15.6g | 78 % | |
Monounsaturated Fat 9.1g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 48.1mg | 15 % | |
Sodium 123mg | 4 % | |
Potassium 160.2mg | 4 % | |
Total Carbohydrate 12.2g | 4 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 9.7g | ||
Protein 3.2g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 303
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