1 cup raisins
2/3 cup honey
1 teaspoon vanilla extract
1/3 cup butter, softened
1 (15 ounce) can sliced almonds, drained
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon honey
1 cup flaked coconut
1 cup soft pretzel crackers
In a small bowl, mix together raisins and honey.
To Cook, Heat 1/2 cup butter in a medium saucepan over medium heat. Add almonds and vanilla extract. Cook, stirring occasionally, until almonds are tender but still bright. Stirring constantly, bring mixture to a low temperature.
Spread on bottom of a 2-quart jelly-roll pan.
Stir remaining 1/2 cup butter into the pan.
Bake in preheated oven for 10 to 12 minutes, stirring occasionally. Cool completely and spread on top of jelly-roll. Cover jelly-roll loosely and refrigerate until completely chilled. Serve at room temperature.
Slice pretzels into 1/2 inch slices. Serve with raisins. Attempt soft pretzel cracker substitutions. Cut into mini-jelly shapes.
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