Dairy free toffee

OK, I have now made 3 batches of dairy free (coconut oil) toffee. My first was using an unfamiliar recipe (something like 1 cup earth balance where I used coconut oil, 1 cup white sugar, and I added almonds) which was a wee bit over cooked cause it wasn't doing what I expected it to. What happened is there was way too much oil, which separated and the bottom had the toffee only I didn't figure it out till almost too late. Soooo...these next two times I used my "tried and true" Tight Wad Gazette recipe - 3/4 cup brown sugar, 1/2 butter which I used coconut oil. First batch of this still had the same thing - way too much oil, which I poured most of off before finishing, and then at 7 minutes it started smoking like it is supposed to! The third one I tried using 1/4 oil, which was too little to start so I poured more back in, and towards end poured back off. It is a little weird cooking with coconut oil, but I am figuring it out! I also put both batches in same 8x8 pan (which I rubbed coconut oil on bottom) added 1/2 cup almond slivers to each, and put chocolate chips on top to melt and spread. Can't wait to taste these! They look at little different, one might be softer than the other, but I think they will both taste good!