Sweet, crunchy gems.
1 3/4-inch candies.
1/2 pound sweet chocolate
2/3 cup (1/2 can or 7 1/2 ounces) sweetened condensed milk
1 cup (5 ounces) shelled, unsalted whole peanuts
1. In top of double boiler, melt chocolate over hot water. Remove from heat. 2. Stir in sweetened condensed milk and peanuts; be sure to cover all nuts with mixture. 3. Drop teaspoonfuls onto buttered cookie sheet or large-sized plate. Refrigerate several hours. May use pecan, cashew or walnut meats, or seedless golden or dark raisins.
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