1 ½ cup flaked coconut1 cup chopped almonds (pecans optional)3 tablespoon Soumph (Fennel) (u can use the color Soumph (Fennel) Sweets as well)1 cup sugar1 heaped tablespoon butter1 teaspoon vinger
Chop almonds. Roast the almonds, coconut & Soumph (Fennel) in the oven on low. Melt the sugar on high in a heavy based pot. Once sugar is melted on the sides, move away from the heat & tilt the pot around until the sugar has melted. (don't use a spoon) Add the butter & vinegar... Stir quickly. Lastly add in the nuts, coconut & almonds. Mix well. Pour on to a tray & flatten. Break & store in a airtight container. Enjoy.