CHOCOLATE-ALMOND BARK WITH SEA SALT

By jarren

Ingredients

• 1/2 cup sugar
• 1 tbsp unsalted butter
• 1 1/2 cups roasted almonds
• 1 lb good quality dark chocolate, finely chopped
• Coarse sea salt (for sprinkling)

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 stored between layers of parchment or waxed paper. Can be made 1 week ahead. Keep chilled.