2 pounds, peeled, pitted and chopped cinnamon almonds
4 tablespoons simple syrup
2 teaspoons lemon zest
1 teaspoon brown sugar (optional)
1 corn husks
1 large green apple
Preheat oven to 300 degrees F (150 degrees C). Lightly grease cookie sheets.
In a large bowl, mix the sliced almonds and syrup. In a separate medium saucepan, combine lemon zest, brown sugar and coconut. Allow to melt, stirring until evenly coated. Mix fruit and syrup zest until thoroughly combined. Pour into cookie dough marks on all four cookie sheets.
Bake in the preheated oven for about 1 hour, or until lightly browned. Cool before removing from cookie sheets.