To blanch almonds, bring to a rolling boil enough water to cover about a half cup of nuts. Drop the nuts in the water, remove from heat and allow the nuts to stay in the hot water for about a minute. Remove with a slotted spoon and drain on paper towels. Use a paring knife to assist the nut out of the skin.
2 cups semi-sweet chocolate chips
1/4 cup light corn syrup
1/2 cup powdered sugar
1/4 cup evaporated milk
1 teaspoon vanilla
1 6-ounce package Craisins® Sweetened Dried Cranberries
1/3 cup chopped walnuts or pecans, optional
Line the bottom and sides of 8 x 8-inch pan with plastic wrap. Set aside.
Combine chocolate chips and corn syrup in a medium saucepan. Cook over low heat until melted and smooth. Remove from heat. Add powdered sugar, evaporated milk and vanilla; stir vigorously until the mixture is thick and glossy. Add sweetened dried cranberries and nuts; mix well. Pour into prepared pan. Cover and chill until firm, about 8 hours. Cut into 1 1/2-inch squares. Store covered in refrigerator. Serve at room temperature. Makes 25 pieces.
