Are you one that uses a candy thermometer when making candy or do you want the process to be as easy as can be? My choice is for candy making to be simple and easy without a thermometer. Even my peanut brittle is made in the microwave and it’s the best there is.
Speaking of easy candy, my new Toasted Coconut Praline Crunch Candy Bark is just that. The idea for this recipe began when the folks at Diamond Nuts offered to send me some walnuts to try. As I was pondering what to make, thoughts of a simple and no-fuss candy came to mind. What else to add? Toasted coconut – yes. Then I remembered the container of praline crunch topping sitting on the counter – that’s it. I mixed everything up and as soon as I licked the spoon after pouring it into the pan, I knew it was a winner. This candy is crunchy and sweet all at the same time. Once I had my first piece, I kept going back for more…it’s hard to stay out of! To make sure I didn’t consume all of the candy myself, I gave some away to family and friends.
This would make a great food gift for the sweets lover. Just package it up in a bag with a ribbon or in a cookie tin. You’re sure to see smiling faces!
Disclosure: I received walnuts from Diamond Nuts that I used in this recipe.
- 1 (16 oz.) package vanilla almond bark
- 1 1/3 cups coconut, toasted, divided*
- 1/2 cup praline crunch ice cream topping (Betty Crocker)
- 3/4 cup finely chopped walnuts
- Line 13x9-inch pan with wax paper.
- Place almond bark in large microwave-safe bowl and melt in microwave following directions on package. Remove from microwave. Reserve 1/3 cup toasted coconut and stir remaining toasted coconut, praline crunch topping and chopped walnuts into melted almond bark.
- Spread mixture evenly onto the prepared pan. Sprinkle reserved 1/3 cup toasted coconut evenly over top and press into candy lightly with a spoon.
- Place pan in refrigerator for about 30 minutes to set. Remove from refrigerator and break into pieces.
*To toast coconut, spread on large ungreased jelly roll pan and bake at 350 degrees F. for 5 to 8 minutes or until golden brown, stirring occasionally.
Source: My original recipe