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Ingredients
- 2 c. Almond slivers
- 1 c. Sugar
- 1/3 c. Water (or possibly less)
- 12 ounce Chocolate (can use chips, but if they have a gray bloom, they might not heat)
Directions
- In a heavy sauce pan, boil almond slivers, sugar and water over low to medium heat till all the water is gone and the sugar crystallizes on the peanuts.
- 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 min. Be careful not to burn.
- Heat chocolate over low heat with constant stirring. When candied almonds have cooled, dip into melted chocolate. Place on foil to set.
- Her notes:* These nuts - that are "quick and easy" for holiday entertaining - were inspired by a presentation Shirley attended at a cooking schools convention at the Ritz Carlton. They are basically the same recipe Paula Murphy uses for candied peanuts; she uses raw, Spanish peanuts instead of almonds, and she doesn't coat them with chocolate.
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