1 c. confectioners' sugar
1/4 lb. chopped almonds
Dipping chocolate

In a pot melt sugar, stirring constantly. Mix in almonds. Pour hot mixture on a large, cool, oiled surface; stir mixture constantly with a large greased knife. When mixture is cool enough to handle divide in 3 or 4 sections. Shape each section into a long roll 1/3 inch thick. Swirl rolls on oiled surface until almost cold. Snap cold rolls into pieces about 1 1/2 inches long.

Melt confectioners' chocolate in double boiler top, stirring until light and smooth. Remove from heat. Let chocolate stand 3-5 minutes until slightly cooled. Dip individual nougats into chocolate. Remove candies to oiled wax paper for storing. Yields 25-30 pieces.