Preparation:
In a heavy sauce pan, boil almond slivers, sugar and water over low to medium heat until all the water is gone and the sugar crystallizes on the nuts.
Pour almond slivers out onto a well-greased baking sheet. Separate clumps with a greased fork. Bake in a preheated 350 degree F. oven about 15 minutes. Be careful not to burn.
Melt chocolate over low heat with constant stirring. When candied almonds have cooled, dip into melted chocolate. Place on foil to set.
Notes: Use raw, Spanish peanuts instead of almonds, and don't coat them with chocolat |
