⅔ cup whole almonds or cashews, unsalted
2 cups dark chocolate, broken into pieces
⅓ cup dried blueberries
⅓ cup candied lemon, finely chopped
At home: Toast the nuts, if desired, in a dry frying pan over medium heat until fragrant. Set aside. Heat water in double boiler, making sure it doesn't touch the top section. If you don't have a double boiler, fill a pot about half of the way with water and place a heatproof glass or metal bowl on top. The bowl should fit snugly. Make sure the water does not touch the bottom of the bowl. Bring the water to a boil and reduce the heat to medium-low to keep the water simmering.
Put the chocolate in the top section or bowl and stir until it has melted. Shut the heat off and add the blueberries, candied lemon, and nuts, stirring to coat. Spread the mixture on a cookie sheet lined with wax paper and let set. When it has hardened, break it into large pieces and pack them in a zip-lock freezer bag.
Serves six to eight.
Tip: Substitute the blueberries with candied ginger to give it a little bite.
"Another Fork in the Trail" by Laurie Ann March (2011 Wilderness Press)