1 sm. pkg. (6 oz.) semi-sweet chocolate pieces
1/4 c. light corn syrup
1 c. raisins
1 c. salted peanuts
1 sm. pkg. red cinnamon candies
Angelica

In top of double boiler, combine chocolate pieces, corn syrup and 1 tablespoon water. Over hot, not boiling water, heat until chocolate melts. Remove from heat; divide in half. Add raisins to half the chocolate mixture and peanuts to the other half.

Drop by teaspoonfuls onto cookie sheet covered with waxed paper. Top with candies and angelica. Refrigerate to harden chocolate slightly for 1 hour. Makes about 3 dozen.