Preparation:

Preheat oven to 350° F. Line bottom and sides of a 15x10x1-inch jelly roll pan with lightly buttered waxed paper or aluminum foil. Set aside.

Spread almonds onto a baking sheet and toast in oven for about 8 to 10 minutes, stirring nuts occasionally, or until lightly browned. Let cool.

Melt chocolate chips and shortening in the top of a double boiler over simmering water just until mixture begins to mel Tbsp Remove from heat; stir until completely melted. Stir in toasted almonds.

Turn mixture into prepared pan and spread to distribute nuts evenly. Cool at room temperature until firm. Lift candy from pan; peel off waxed paper and break into pieces. Store in airtight container.

Makes: about 1 1/4 pounds candy
Source:
Submitted by: Recipe Group Member
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