Ingredients: 1 cup whole blanched almonds 1 teaspoon butter or margarine 1 pound white chocolate Directions:Put almonds and butter in a 9 inch micro proof pie plate. Cook on HIGH for 4 to 5 1/2 minutes, or until toasted. Stir twice during cooking. Set aside. Put white chocolate in large micro proof mixing bowl and cook on HIGH for 2 1/2 to 3 minutes, or until softened. Stir in almonds and pour onto waxed paper lined baking sheets. Spread to desired thickness and refrigerate until set. |