Christmas Chocolates
Ingredients:
1 can Eagle brand milk
1 cup nuts (I prefer walnuts... but pecans are delicious also)
Almond bark or milk chocolate morsels.
Directions:
- Place an unopened can of Eagle brand milk into a pan of boiling water.
- Keep water level over top of can and boil for 4 hours.
- Turn off burner and let cool in the water.
- Remove and place unopened can in refrigerator for 6 to 8 hours or overnight.
- Chop nuts and place on cookie sheet or wax paper.
- Dip 1/2 tsp of carmel (milk after it has been refrigerated) onto nuts and roll letting nuts cling all around the carmel.
- Place on cookie sheet and refrigerate 2 hours.
- Dip into chocolate for coating.
- Place on cookie sheet and cool.
- Store in covered container.
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