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Toffee Pretzel Crunch

Toffee Pretzel Crunch
1 package sliced almonds 2.25 oz.
½ cup unsweetened flaked coconut
1- 9 oz. Bag of small spelt pretzels
1 cup plus 2 T. Organic sugar
1/3 cup coconut oil
2 Tablespoons water
2 teaspoons agave nectar
½ teaspoon sea salt
1 drop butter flavor
1 drop maple, almond, or flavor of choice (optional)

Preheat oven to 350 degrees. Spread almonds and coconut on an ungreased baking sheet. Stirring every 2 minutes, bake 4 to 6 minutes or until almonds and coconut are lightly browned. (The second time I made this I actually skipped this part they still turned out good) Combine almonds, coconut, and 2 cups of pretzels in a 10 ½ x 15 ½ inch greased with coconut oil jellyroll pan; spread in a single layer. (I added some pretzels to be sure they covered the pan in a single layer)
Oil sides of a heavy medium saucepan with some coconut oil.   Combine the rest of ingredients into pan.  Stirring constantly, cook over medium-low heat until Sucanat dissolves.  Increase heat to medium and bring to a boil. Cook, without stirring, until mixture reaches 290 degrees on a candy thermometer. Remove from heat mix well. Pour a thin stream over pretzel mixture; do not stir. Let cool and break into pieces. Store candy in a re-sealable plastic bag.

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