1 cup whole unblanched almonds
3 (6-ounce) packages semisweet chocolate chips* (3 cups)
2 tablespoons vegetable shortening
Preheat oven to 350*F (175*C). Line bottom and sides of a 15 x 10 x 1-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 melt. 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.
*Or substitute with 1 pound white candy coating.