Sounded easy so I'm going to try making this for Christmas gift giving along with my favorite Divinity Fudge. The Pineapple Fudge was a hit last year.
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
This page contains the following solutions.
Line a large baking pan with foil; line the foil with parchment paper. Arrange crackers in pan; set aside. In a large heavy saucepan over medium heat, melt butter. Stir in brown sugar.
