Shell the almonds and put them on a baking-tin in the oven until they are slightly browned.
If possible, procure some "coating" chocolate; if not, use any good make of plain chocolate. Grate or cut it up small, put it into a cup or jar, place this in a saucepan of boiling water, and let it melt gently.
When the almonds are cold, dip them into the chocolate, and then put them on an oiled tin to harden.
Chocolate, ginger, or pineapple can be done in the same way, but they will, of course, not require to be put into the oven.
Cost, Is. I 1/2d.