Growing up, we had plenty of almonds...I remember picking the almonds in the hot sun, I remember the itchy feeling from the almond trees.
I am very blessed that when my parents come, they replenish my almond stash.
Here is a traditional recipe of Southern Italian chocolate covered almonds...with a spin.
The ingredients of the chocolate covered almonds and cranberries are very simple: 10oz. chocolate
See, recipes are usually pretty simple around here.
Dark chocolate is best, dark Swiss chocolate even better.
Toast the almonds in a 350 oven for 10-15 minutes.
Melt the chocolate in a "double boiler"...aka, 1 small pot with chocolate pieces over 1 large pot with boiling water.
When the chocolate is melted,
add the toasted almonds and the cranberries.
Spoon it out onto a sheet of aluminum foil and let it cool. (you can put in the fridge to speed up the process)
A dessert that is good for you.