Inspired by an iconic twentieth-century American chocolate bar, these bite-sized candies have nuts—two kinds! (Technically, the coconut is a “fruit,” but we’re not splitting hairs.) To craft these confections, our Pennsylvanian supplier uses a special “double-panning” technique. First, our freshly roasted almonds are placed in a dragée (drah-SZAY), or barrel-like drum that is mounted so it can spin. As the drum rotates, a coconut mixture is added to coat the almonds. When the coconut coating is even, just the right amount of rich chocolate is poured into the turning “pan,” covering each nut.