1 c Almonds; whole
8 oz White chocolate; chopped
1/2 c Dried apricot halves;
-quartered
Spread almonds in a single layer in shallow pan. Place
in cold oven; toast at 350 degrees 12 to 15 minutes,
stirring occasionally, until lightly toasted. Cool.
Melt white chocolate in top of a double boiler over very
low heat. Remove from stove, and stir in almonds and
apricots. Drop by heaping tablespoons onto waxed paper.
Refrigerate until cool and hardened. Store in airtight
container in refrigerator. Keeps up to 2 weeks. Makes 12
large candies...or 24 small.
