Hawaiian Toffee

Directions

1. 1
   Line 9-inch square pan with foil, extending edges over sides of pan. Sprinkle nuts evenly in single layer in prepared pan.
2. 2
   Combine butter, sugar, water and salt in medium saucepan. Bring to a boil over medium heat, stirring frequently. Attach candy thermometer to side of pan. Continue boiling about 20 minutes or until sugar mixture reaches hard-crack stage (305° to 310°F) on candy thermometer, stirring frequently. Remove from heat; stir in vanilla. Immediately pour over nuts in pan, spreading to edges with spatula.
3. 3
   Cool completely.
4. 4
   Place chocolate in small microwavable bowl. Microwave on MEDIUM (50%) 4 to 5 minutes until chocolate is melted, stirring every 2 minutes.
5. 5
   Lift toffee out of pan using foil; spread chocolate evenly over toffee.
6. 6
   Sprinkle with toasted coconut. Refrigerate about 30 minutes or until chocolate is set.
7. 7
   Bring to room temperature before breaking toffee.
8. 8
   Break toffee into pieces. Store in airtight container at room temperature between sheets of waxed paper.