Carob Almond.
Ingredients.
1 cup whole unblanched almonds
18 ounce carob (3 cups)
2 tablespoons vegetable shortening
Preparation.
Preheat oven to 350F (175C). 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 carob 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.