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Ingredients
- 1/2 cup sugar
- 1 tablespoons 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 epicurious.com
Preparation
Step 1
Preparation
Line a baking sheet with a silicone baking mat or
foil. Combine sugar with 2 tablespoons 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.
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