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Combine almonds and coconut. Spread in thin layer over bottom of buttered 13 X 9 inch pan.
In sauce pan, melt butter, then blend in remaining ingredients. Cook, without stirring, until mixture reaches soft crack stage (290 degrees F)
Remove from heat and pour in a thin stream evenly over almonds and coconut.
Cool, then break into pieces. Store in an air-tight container.
Source: From Ralph's Market flour sack. 9-2011
By Vi Johnson from Moorpark, CA
Bake at 350 degrees F. for 15-17 minutes (cover loosely with foil if top browns too quickly). Cool on a wire rack for 5 minutes. Meanwhile, melt chocolate chips and shortening; stir until smooth. Stir in almonds; spread over top.
Cool for 1 hour. Break into pieces. Cover and refrigerate for at least 2 hours or until set. Store in an airtight container.
By Robin from Washington, IA