Chocolate-covered almonds

MAKES 42 SERVINGS

1 pound raw almonds with skins

1 cup water

2 cups sugar

12 ounces semisweet chocolate chips

2 cups confectioners' sugar or 1 cup unsweetened cocoa

Combine

almonds, water and sugar in a large heavy saucepan. Bring mixture to a

boil over high heat. Adjust heat to keep mixture just at a boil. Stir

constantly until syrup is reduced to sand, about 20 minutes. All of the

water will evaporate and the sugar "sand" will adhere to the almonds.

Remove pan from heat. Spread sugared almonds on a baking sheet and

place in refrigerator or freezer until cool.

Place chocolate in the top of a double boiler and gently melt until chocolate reaches 88 degrees.

When

almonds are cool, break off excess clumps of sugar and place half of

the almonds in a large mixing bowl. Pour half of the melted chocolate

into bowl, stirring until almonds are fully coated, separated and have

cooled. Place chocolate-covered almonds on a wax paper-lined baking

sheet and set aside.

Repeat

with remaining almonds. Return reserved almonds to the mixing bowl and

pour half of the confectioners' sugar or cocoa into the bowl; continue

to stir until almonds are coated and separated. Repeat with remaining

almonds until all have been coated with confectioners' sugar or cocoa.

Keep in an airtight covered container or store in freezer for later use.

D. Schubring, Evanston

Nutrition

facts per 7-piece serving (using confectioners' sugar coating): 157

calories, 7 g fat, 2 g saturated fat, 0 mg cholesterol, 22 g

carbohydrates, 3 g protein, 0 mg sodium, 2 g fiber