First, I love to cook with vintage hammered aluminum pans. They are heavy, conduct even heat and nothing ever scorches in them. I used my smallest one for this recipe!

I discovered this Nestle’s recipe card on my walk through the baking aisle this December. I made it and it’s A WINNER!

ALMOND TRUFFLES

INGREDIENTS:

1/2 c evaporated milk

1/4 c white sugar

1 pkg MILK CHOCOLATE chips (11.5 oz)

1 tsp vanilla (OR 1/4 tsp almond extract-I used vanilla)

1 cup toasted chopped almonds (To toast: spread one layer of chopped almonds on a baking sheet at 350 F. for 12 minutes or till lightly golden.)

In A SMALL HEAVY WEIGHT saucepan (like my vintage hammered aluminum), mix the milk and sugar and then bring to a rolling boil, stirring constantly for 3 minutes.

Take off heat and stir in chocolate chips till melted and vanilla. Refrigerate for an hour. Then using a melon-baller, form into balls and roll in almonds.

DELICIOUS and only one pan dirtied! My kind of recipe!–Lyn

Here’s a photo my dh snapped a few days before Christmas. That’s me in my aqua robe and our 2 cats. You can see our tree and the outdoor porch railing lights through the sliding glass doors.