Coconut Almond Toffee

IMG_1843_2 IMG_1883_2


1 cup butter
1 cup white sugar
1/8 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup finely chopped almonds
½ cup of coconut


  1. In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
  2. While the toffee is cooking, cover a 8*8 inch baking sheet with raised edges with aluminum foil.
  3. As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it sit for a minute or two to melt. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate and the coconut, and press slightly.
  4. Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.