Makes about 1 pound
|1/2||cup slivered almonds|
|12||ounces white chocolate, coarsely chopped|
- Preheat oven to 325°F.
- Spread almonds on baking sheet. Bake 12 minutes or until golden brown, stirring occasionally.
- Meanwhile, butter another baking sheet. Spread warm almonds on buttered baking sheet.
- Melt white chocolate with shortening in heavy, small saucepan over very low heat, stirring constantly. Spoon evenly over almonds, spreading about 1/4 inch thick. Refrigerate until almost firm.
- Cut into squares, but do not remove from baking sheet. Refrigerate until firm.
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