The candied-almond component of this recipe is delicious in its own right. You can chop the candied almonds and sprinkle them over ice cream, fold them into cake batters, or add them to crisps or crumbles.
- Yield: 20 pieces
- 1 tablespoon unsalted butter, plus more for the baking sheet
- ½ cup sugar
- 1½ cups whole almonds, toasted
- 1 pound bittersweet chocolate, chopped
- Sea salt, for sprinkling
How to Make It
- Butter a baking sheet or use a silicone baking mat (preferred). In a medium saucepan, add the sugar and cook, without stirring but swirling the pan occasionally, over medium heat to make a caramel, about the color of an old penny, about 4 minutes. Remove the pan from the heat and whisk in the butter. Quickly stir in the almonds to coat them with the caramel. Pour the nuts onto the lined baking sheet, spreading to distribute without clumps. Let cool and then break to separate.
- Bring about 1 inch of water to a simmer in a medium saucepan with a bowl fitted to sit just above the simmering water. Add the chocolate. When the chocolate is melted, remove the bowl from the heat and stir in the cooled almonds. Spread on the same baking sheet in a thin uniform layer. Let set for 5 minutes and then sprinkle with the salt.
- Chill in the refrigerator until firm, at least 2 hours, and then break into 1- or 2-inch pieces. Store in a cool, dry place, stacked between layers of foil or parchment in an airtight container. The bark will keep, tightly sealed in your pantry, for up to a week.