Creamy and sinfully rich, these chocolate candies are coated with a fine layer of almonds. A touch of vanilla adds a warm note to this sweet confection.
- 1/2 cup NESTLÉ® CARNATION® Evaporated Milk
- 1/4 cup granulated sugar
- 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
- 1/2 to 1 teaspoon almond or vanilla extract
- 1 cup sliced DIAMOND OF CALIFORNIA® almonds, finely chopped, toasted
COMBINE evaporated milk and sugar in small, heavy-duty saucepan. Bring to a full rolling boil over medium-low heat, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.
STIR in morsels. Stir vigorously until mixture is smooth. Stir in almond extract. Refrigerate for 1 1/2 to 2 hours. Shape into 1-inch balls; roll in nuts. Cover; refrigerate until ready to serve.
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Toasted Almond Truffles
These were very easy to make and for forming the balls I used the ice cream scoop.The truffles are so good you have to make two batches.One for you and the other for the family.
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