From the ALMOND BOARD OF CALIFORNIA

Makes 9 (1/4 cup) servings

These whole roasted almonds are coated in a combination of ground dried raspberries, white chocolate, puffed rice, chopped almonds, and a dusting of almond flour.

INGREDIENTS

8 ounces natural almonds, whole roasted

5 ounces white chocolate chips

0.25 ounces natural almonds, small chopped

0.15 ounces puffed brown rice

0.05 sea salt

0.25 ounces raspberries, freeze dried, crushed

0.75 ounces almond flour, blanched

NOTE: Measurements are in ounces. A conversion calculator can be used, if desired.

DIRECTIONS

1.Temper white chocolate over a double boiler. Reserve warm.

2.Place whole roasted almonds in a mixing bowl. Slowly add and stir 1/3 of the tempered chocolate to the almonds. Pan the almonds and chocolate, allowing chocolate to set up, creating a hard coating on each almond.

3.Add the second 1/3 coating of chocolate, along with the small chopped almonds, puffed brown rice, and sea salt. Pan the almonds and chocolate, allowing chocolate to set up, creating a hard coating on each almond.

4.Add the final 1/3 coating of chocolate, along with the crushed dried raspberries and blanched almond flour. Pan the almonds and chocolate, allowing chocolate to set up, creating a hard coating on each almond. Almonds will have a pebbled/speckled look.

5.Shake off any excess mixture.

6.Place Berries & Cream Almonds in a sealed container and store at room temperature or refrigerator.

Find this recipe and more holiday treats at almonds.com