Cooking time was a bit limited this week and it seemed like time to make something sweetly moreish, so I had a quick look at Real Fast Puddings, a Nigel Slater book I've not really used before.
In the Spring section, I found a recipe for Chocolate Almonds (p133). Exactly why this is a spring recipe, I'm not sure, but I had the ingredients on-hand and a bit of time one evening, so it seemed like a go.
These are really simple to make, if a bit tedious. Melt some chocolate in a double boiler, either real or improvised. Toast some unskinned almonds in a skillet till them smell good. Sprinkle a good bit of cocoa powder on some waxed paper. When the chocolate has melted, stir in the almonds. Then use a small spoon to lift them out one by one (says Slater, but I did them in groups of three to five, please don't tell him!), roll them in cocoa, and set aside to cool.
My 200g sack of almonds and a 100g bar of chocoate made enough nibbles to fill an old peanut butter jar.
The DH said he'd try just one, but he didn't manage that. He also very nicely said that these would give some competition to our local chocolatières. Well, they are pretty good.
Visit the latest post a I Heart Cooking Clubs to see what moreish foods other folks have been making.