1 cup whole blanched almonds

1 tbsp butter

1 lb. white or dark chocolate wafers


This is a microwave recipe.  Place almonds and butter in a 9" glass pie plate.  Cook on high (max. power) 4 to 5 1/2 minutes or until almonds are toasted, stirring twice between cooking (Three 1 and 1/2 minute intervals works).  Set aside.  Place chocolate in large microwave-proof mixing bowl and cook on high (max. power) 2 minutes or until softened. Don’t burn chocolate. Stir in almonds and pour onto waxed paper-lined baking sheet.  Spread to desired thickness and refrigerate until set.  Break into serving size pieces.  Makes approx. 1 1/2 lbs.

© Barbara Deitch 2020