Cooking with Chocolate...Chocolate Nut Clusters

Here’s a favorite from the 1934 Hershey's Cook Book.  We like salted peanuts best, but you can use whatever nuts you have on hand or even miniature marshmallows.  I’m giving this recipe with the original directions.  
Don’t use butter for the shortening, as it has too much water content and will make your chocolate seize up.  If you don't have a double boiler, use a heatproof bowl over a saucepan of water...don't let the water touch the top pan or bowl.  This is a very easy, delicious candy recipe.   

Chocolate Nut Clusters  

1 cup (5 ¾ ounce) Hershey’s Milk Chocolate Chips 

1 teaspoon Shortening 

½ cup Nuts:  Choose cashews, peanuts, pecan halves, English walnut halves or miniature marshmallows    

Pick over the nutmeats.  

Melt the chocolate pieces with the shortening in top of a double boiler over hot, not boiling water  

Throw in half a cupful of nuts (one kind at a time) and stir around in the melted chocolate.  Take out the nuts with a fork (or a couple of teaspoons)  and place in little piles on a waxed paper covered cookie sheet. 

Refrigerate until set.

Here's a link to a PDF download of the cookbook:
1934 Hersheys Cook Book