ALMOND COCONUT TOFFEE

1 cup granulated sugar
1/2 cup Parkay vegetable oil spread (margarine)
1/4 cup light corn syrup
1/4 cup water
1 1/4 cups planters slivered almonds, divided use
3/4 cup flaked coconut, divided
4 ounces semisweet chocolate, coarsely chopped

Lightly grease a baking sheet.

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 prepared 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
Source: Planters