3/4 c. Sun Giant slivered almonds
2 squares Baker's semi-sweet chocolate
1/4 c. (1/2 stick) butter
1/4 c. sugar
1 tbsp. brandy
1/2 c. Sun Giant chopped dates

Grind 1/4 cup almonds in food processor or blender.

Toast remaining almonds then chop finely.

Melt chocolate with butter in saucepan over very low heat, stirring constantly. Stir in ground almonds, sugar and brandy. Add to dates. Chill until firm, stirring occasionally, about 1 to 2 hours.

Shape into 1/4" balls and roll in chopped toasted almonds. Store covered in refrigerator. Makes about 2 dozen.

TIP: To toast almonds, spread in shallow pan, then toast at 400 degrees until lightly browned, about 12 to 15 minutes.