Honey Roasted Apricots With Toasted Coconut & Candied Almonds

• FOR THE HONEY ROASTED APRICOTS:
• 9 whole Apricots, Halved, Pits Removed
• 1/4 cups Honey
• FOR THE TOASTED COCONUT:
• 1 cup Sweetened Coconut Flakes
• FOR THE CANDIED ALMONDS:
• 1 Tablespoon Unsalted Butter
• 1/2 cups Silvered Almonds
• 1 Tablespoon Sugar In The Raw
• 1 teaspoon Granulated Sugar
• Splash Of Water

1. Preheat oven to 400u0b0F.
2. For the honey roasted apricots:
3. Place apricots on a baking sheet. Drizzle tops with honey and roast for about 5 to 7 minutes or until golden brown. To serve, place 3 apricots on a plate per person. Top apricots with toasted coconut and candied almonds.
4. For the toasted coconut:
5. In a skillet preheated to medium heat, toast the coconut flakes until slightly golden brown. Remove from skillet and set aside.
6. For the candied almonds:
7. In a a skillet preheated to medium heat, melt the butter. In a small bowl, combine almonds, both sugars, and water. Add almonds to the pan and let them caramelize stirring as to not burn about 5 minutes. Remove from heat and set aside.

honey roasted, ubc, toasted coconut, coconut flakes, candied almonds, butter, sugar, sugar, water

Taken from tastykitchen.com/recipes/desserts/honey-roasted-apricots-with-toasted-coconut-candied-almonds/ (may not work)