Chocolate Almonds

4 cups ( 1 lb ) whole blanched almonds

1 1/4 cup sugar

1 tsp vanilla extract

1 lb bittersweet or semi-sweet chocolate, chopped

1/2 cup unsweetened cocoa

Preheat oven to 350 degrees. Spread almonds in 2 jelly roll pans or on

2 cookie sheets. Bake almonds 15 minutes or until toasted, stirring

occasionally. Cool.

In heavy 4 quart saucepan, combine almonds, sugar, vanilla and 1/4 cup water. Cook

over medium high heat 5-6 minutes or until sugar becomes thick and cloudy and crystallizes

on side of saucepan and almonds are coated and separate, stirring occasionally. With slotted

spoon, transfer almonds to 2 jelly roll pans or cookie sheets, leaving any excess sugar in pan.

While almonds are cooling, in large microwave safe bowl, melt half of chocolate in microwave

oven on high 1 1/2 - 2 minutes; stir until smooth. Cool slightly.

With hands, remove almonds from 1 pan and add to chocolate, leaving behind and discarding

any excess sugar in pan. With spoon, stir until almonds are completely coated with chocolate.

Line same jelly roll pan with parchment paper. Spoon almonds into lined pan. With fork,

spread out and separate almonds as much as possible. Repeat with remaining chocolate

and almonds. Refrigerate until chocolate is set. Sift cocoa into large bowl. Break apart

almonds so most of almonds are single. Add almonds to cocoa in batches, tossing to

coat well. Place cocoa coated almonds in sieve and shake gently to remove excess cocoa.

Place almonds in tightly covered container and store in refrigerator up to one month.