1/2 cup slivered almonds
2 tablespoons sugar
16 ounces vanilla-flavored candy coating (almond bark)
1/2 cup orange-flavored dried cranberries*
1 tablespoon freshly grated orange zest
Line 2 baking sheets with waxed paper; set aside.
Melt butter in skillet over medium heat until sizzling; add almonds and sugar. Continue cooking, stirring constantly, 4-6 minutes or until sugar melts and almonds are golden brown. Quickly spread onto 1 prepared baking sheet. Cool completely; coarsely chop.
Melt candy coating in microwave according to package directions. Stir in chopped candied almonds, cranberries and orange zest. Immediately pour onto remaining prepared baking sheet; spread to 1/4-inch thickness.
Refrigerate 30 minutes or until firm. Cut or break into small pieces. Store in container with tight-fitting lid.
*Substitute any flavor sweetened dried cranberries.
Grated zest from 1 large orange yields approximately 1 tablespoon.