Ingredients :
1 c Whole unblancehed almonds
3 pk (6oz)semisweet choco chipsOR
1 lb White candy coating
2 tb Solid vegetable shortening
Preparation :
Spread almonds in a baking pan and toast in a 350 oven for about 8 minutes,
shaking pan occasionally. Let cool. Line a rimmed 10x15 inch pan with wax
paper, covering bottom and sides of pan. Place chocolate chips or candy
coating in the top of a double boiler. Add shrotening, stir over barely
simmering water just until mixture begins to melt. remove from heat; stir
until completely metled. stir in toasted almonds. Turn mixture into pan and
spread to distribute nuts evenly; tto spread more smoothly, drop pan onto
counter several times from a height of about 8 inches. refrigerate candy
just until firm. Break into pieces before serving. to store, cover airtight
and refrigerate for up to 3 weeks. Makes about 1 1/4 pounds.
1 c Whole unblancehed almonds
3 pk (6oz)semisweet choco chipsOR
1 lb White candy coating
2 tb Solid vegetable shortening
Preparation :
Spread almonds in a baking pan and toast in a 350 oven for about 8 minutes,
shaking pan occasionally. Let cool. Line a rimmed 10x15 inch pan with wax
paper, covering bottom and sides of pan. Place chocolate chips or candy
coating in the top of a double boiler. Add shrotening, stir over barely
simmering water just until mixture begins to melt. remove from heat; stir
until completely metled. stir in toasted almonds. Turn mixture into pan and
spread to distribute nuts evenly; tto spread more smoothly, drop pan onto
counter several times from a height of about 8 inches. refrigerate candy
just until firm. Break into pieces before serving. to store, cover airtight
and refrigerate for up to 3 weeks. Makes about 1 1/4 pounds.
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