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Glory Recipes - http://www.theworddoctors.com/recipes/
1 c Whole unblancehed almonds 3 pk (6oz)semisweet choco chipsOR 1 lb White candy coating 2 tb Solid vegetable shortening
|Method:||Spread almonds in a baking pan and toast in a 350 oven for about 8 minutes,
shaking pan occasionally.
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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