Feb. 19th was National Day of Chocolate Covered Nuts. Here is my recipe.
4 ounces non-dairy chocolate
1 cup nuts, roasted & unsalted (I used cashews)
1/4 teaspoon coconut or Crisco
Melt the Crisco or chocolate in a double boiler; stir in salt; remove from heat & stir in nuts. Stir to coat nuts; pour out onto waxed paper lined pan to cool. Cool to room temperature, then place into refrigerator for 30 minutes; break into pieces (or you can scoop with a spoon & place on pile on waxed paper).
Store in refrigerator.