Rosemary and White Chocolate Candy

1.25  pounds white chocolate
2.5 cups sliced and toasted almonds, lightly chopped
2.5 cups shredded, sweetened coconut
2.5 Tablespoons fresh rosemary, finely chopped
2.5 Tablespoons finely grated orange rind
1/4 cup dried, sweetened cranberries – roughly chopped

Gently mix all of the ingredients, except for the chocolate, together in a bowl and set the bowl aside.

Cut the chocolate into small bits.  Place it in a heavy sauce pan or double boiler and melt according to package instructions.  When melted gently stir in the bowl of the additional ingredients.  When thoroughly mixed drop by teaspoonfuls onto waxed paper.  Let cool until dry.

If kept in an airtight container this candy can be stored for many months and does not need refrigeration.