Chocolate-Almond Bark with Sea Salt

By Caryl

Ingredients

• 1/2 cup sugar
• 1 tablespoon unsalted butter
• 1 1/2 cups roasted Marcona almonds (not in oil)
• 1 pound good-quality dark chocolate (62%–70% cacao), finely chopped
• Coarse sea salt (for sprinkling)

Details

Servings 2
Adapted from bonappetit.com

Preparation

Step 1

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.

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.

Break bark into pieces and store between layers of parchment or waxed paper. DO AHEAD: Can be made 1 week ahead. Keep chilled.

One ounce contains:
Calories (kcal) 139.6
%Calories from Fat 58.2
Fat (g) 9.0
Saturated Fat (g) 4.0
Cholesterol (mg) 2.0
Carbohydrates (g) 13.2
Dietary Fiber (g) 1.9
Total Sugars (g) 9.7
Net Carbs (g) 11.3
Protein (g) 2.0
Sodium (mg) 1.7