Susie is excited to be part of the Test Kitchen team. Her editorial and creative writing experience started at HOUR Detroit magazine in Royal Oak, Michigan. Continuing her education, she earned her degree in nutrition and dietetics. Since then, she has worked in R&D, innovation, product development and consumer affairs.
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This easy candy recipe makes a great gift. Caramelizing the almonds in this bark recipe brings out their nutty flavor and adds crunch.
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.
Dietary Fiber: 0g
Delicious and it will be one of my Christmas favorites.
I made this and put it in Christmas bags for my co-workers. The vanilla flavored candy coating is the stuff you buy in craft stores to make candy with. I used regular dried cranberries and orange zest and a 1/8 tsp of orange flavoring. It came out great
I made this and it was super easy! Came out delicious! I am not a big fan of the orange peel zest. Gave it a little to orangy flavor. I'm going to try it again with just the cranberries and almonds. Oh and I didn't use slivered I used chopped. With the chunkier nuts and cranberries, it was very good!
I give it 5 stars. Delicious with fruit and nuts. I love this. Barbara
Oh YUM! I over-browned my almonds a smidge, but it didn't matter--this is just good, simple and delicious! I will most likely add this to our already huge cookie basket we send every year to hubby's office. This one is definitely a keeper! Thank you!
If I substituted parchment paper for the waxed paper, would the hot sugared almonds melt it also? I'm looking at the posting from Annabelle H that says you need to cool the sugared almonds before putting them on the prepared cookie sheet or they will melt the wax paper.
My grandson is allergic to nuts, what besides almonds could be substitued? in this recipe?
Does the finished product need to be refrigerated?
Is the "candy coating" akin to chocolate dipping wafers?
I had dried cranberries left over, unopened in their packages. I threw them in my freezer. Do you think I'll be able to use them in holiday recipes this year once defrosted. I emailed the cranberry grower's association, but never heard back from them.
This is an excellent recipe and very easy to make. The carmelized almonds are what makes it taste so good. I will make this again next year for Christmas and wrap in little festive bags to put in my gift baskets.
This turned out great. It was easy and fast and delicious. Here's a tip for you, when you go to zest the orange, zest the whole orange and keep the zest in a small plastic covered container in your refrigerator. I made another recipe which required zest and it was already waiting for me. Anyway, make sure you cool the candied almonds before you put them on the prepared cookie sheet with the wax paper or they will melt it. Other than those couple of tips, go for it. You will make another batch of this though, one to give away and one to keep for home. It makes plenty, so you can divide it up and give it to several people on your list: UPS man, mailman, babysitter, etc.
Jen, what's melted candy coating? where do I buy this?
Outstanding recipe. I made with dried apricots bits and cranberries the second time and I liked THAT even more.
Made this last year at Christmas and it was fabulous! Not only was it delicious, but it was very pretty on the candy tray as well
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3061
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Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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