1 c. sugar
1/4 c. water
1 c. whipping cream
1 c. sweetened flaked coconut, toasted
1 c. thinly sliced almonds 4 oz., toasted
Delicious frosting for German Chocolate Cake.
Combine sugar and water in heavy pan. Stir over low heat until sugar dissolves.
Increase heat to high, boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush, swirling occasionally, 10 minutes. Remove from heat.
(Make sure there's plenty of freeboard on the pan so that the mixture doesn't bubble up over and make a mess.)
Carefully add cream (mixture will bubble vigorously).
Place pan over med. low heat, stir until caramel bits melt. Stir in coconut and 1 cup almonds.
Cool filling until thick enough to spread, stirring occasionally, about 45 min.