I came across this recipe while browsing Bon Appetit. I wanted to bring a sweet treat to a Meetup some of us moms planned and it turned out I had everything this recipe called for in my pantry. {I love when that happens} Well I didn’t actually have Marcona almonds but I did have roasted almonds so score!
These are delicious so when you get a chance, make them!
1/2 cup sugar
1 tablespoon unsalted butter
1 1/2 cups roasted roasted almonds roughly chopped
1 pound good-quality dark chocolate {62%–70% cacao}, finely chopped
Coarse sea salt (for sprinkling)
Directions
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Line a baking sheet with a silicone baking mat or foil. Combine sugar with 2 Tbsp. water in a small saucepan. Stir over medium-low heat until sugar dissolves. Bring to a boil and cook, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is dark amber, about 5 minutes. Remove from heat. Immediately add butter; whisk until melted. Add almonds; stir until well coated. Transfer to baking sheet, spreading out to separate nuts. Let cool. Break up any large clumps of nuts. Set aside 1/4 of nuts.
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Stir chocolate in a medium bowl set over a saucepan of simmering water until melted. Remove from heat, add nuts from baking sheet, and stir quickly to combine. Spread chocolate-nut mixture on same baking sheet, keeping nuts in a single layer. Top with the reserved nuts; sprinkle with salt. Chill until chocolate is set, about 3 hours.
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Break bark into pieces and store between layers of parchment or waxed paper. DO AHEAD: Can be made 1 week ahead. Keep chilled.
* recipe courtesy of Bonappetit.com
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