Christmas Coconut Toffee

1Line a baking sheet with parchment paper and set aside.

2In a large saucepan, combine the sugar, butter, and heavy cream (1 cup) over medium heat, stirring constantly until the sugar dissolves.

3Bring the mixture to a boil and cook until it reaches 300°F (hard crack stage) on a candy thermometer, stirring occasionally.

4Remove the saucepan from heat and stir in the shredded coconut (1 cup), chopped almonds (1 cup), and vanilla extract (1 teaspoon) until well combined.

5Pour the mixture onto the prepared baking sheet and spread it evenly with a spatula.

6Let the toffee cool and harden at room temperature for about 1-2 hours, or until completely set.

7Once the toffee has hardened, break it into pieces or cut it into squares using a sharp knife.

8Store the Christmas Coconut Toffee in an airtight container at room temperature or in the refrigerator for up to two weeks.