Recipe courtesy of Paula Deen
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Total:
3 hr 37 min
Prep:
30 min
Inactive:
3 hr
Cook:
7 min
Yield:
75 to 100 balls
Level:
Easy

Ingredients

Directions

Cream together sugar and butter in a bowl; add milk. Stir in almond extract, coconut, and nuts; mix well. Form candy into 1-inch balls. Place on waxed paper and refrigerate at least 3 hours. Melt chocolate in top of double boiler, stirring well. Remove from heat but allow chocolate to remain over hot water. (If chocolate becomes too thick, return to heat for a minute or so to thin). With a toothpick, dip each ball in chocolate and place on waxed paper until set.

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Whole Roasted Stuffed Cauliflower

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