2 cups sliced almonds
1/2 cup sliced almonds
3/4 cup flaked coconut
3/4 cup peanut butter
2 tablespoons white sugar
1/2 tablespoon baking powder
1 (14 ounce) can roasted peanuts, drained
1 cup soaked lemonade
2 tablespoons lemon zest
2 tablespoons distilled white vinegar
1 (8 ounce) container fruit salad dressing
2 teaspoons orange zest
Place almonds in a small saucepan and sprinkle with almonds.
Over medium heat, heat the peanut butter, sugar, lemon slices and orange zest until desired orange color. Mix together.
Remove parchment paper from the parchment paper fasteners. On parchment paper, roll the almonds into small sheets about 2 inches thick. Place sheets on a large baking sheet. Spread peanut butter mixture over almonds on sheet.
Roast in the preheated oven for 1/2 hours, or until the nuts are golden brown. Serve warm or cool. Cool completely in a glass dish or chilled in refrigerator.