Chocolate Almond Cornflake Clusters
Cook almonds in boiling water, drain, rinse and remove peel while still warm. Spread almonds on kitchen towel and let dry in warm place for at least 1 hour.
Preheat oven to 40°C (approximately 100°F) and line baking sheet with baking paper. Finely chop pineapple and raisins. Chop almonds well, mix with chopped fruit and spread on lined baking sheet. Warm mixture in oven for about 10 minutes.
Chop chocolate and melt over hot water bath then remove from heat, add fruit and nut mixture and cornflakes to liquid chocolate and mix well. Use small spoons to scoop dollops of chocolate mixture onto baking paper and allow to dry for about 4 hours.