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