1 c Whole unblanched almonds
6 oz Semisweet chocolate chips -OR-
1 lb White candy coating
2 tb Vegetable shortening; solid
Spread almonds in a baking pan and toast in a 350 F oven for about
8 minutes, shaking pan occasionally. Let cool. Line a rimmed 10x15"
pan with wax paper, covering bottom and sides of pan. Place
chocolate chips or candy coating in the top of a double boiler. Add
shortening, stir over barely simmering water just until mixture
begins to melt. Remove from heat; stir until completely melted.
Stir in toasted almonds. Turn mixture into pan and spread to
distribute nuts evenly; to spread more smoothly, drop pan onto
counter several times from a height of about 8". Refrigerate candy
just until firm. Break into pieces before serving. To store, cover
airtight and refrigerate for up to 3 weeks.
