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Sweet caramelized almonds, rich dark chocolate and a sprinkling of sea salt make the most delicious bark.
Christmas Eve is tomorrow! I can’t believe how fast this month has gone, it is as if I blinked and the month went by. We still have not planned our Christmas eve dinner but Christmas day is in the works. It’s funny because this is not our first year staying at home without family for Christmas but it just seems so strange; I think it is because there is absolutely no chance of seeing our families. Typically if we stay home for Christmas some of my family comes the day after and stays thru New Years or we travel to see them. Oh well, it is what it is, and we are going to make the best of it.
I have made many batches of this bark for family, friends and of course for our own Christmas cookie platter. It cannot be any easier or delicious. The mix of sweet, salty and crunchy is scrumptious. If you are looking for a last minute gift for family, friends, your neighbors or just to eat yourself this is something you should try.
Dark Chocolate Caramelized Almond Bark with Sea Salt
Recipe from Epicurious
1/2 cup of sugar
2 tablespoons water
1 tablespoon butter
11/2 cups roasted almonds
1 pound good quality dark chocolate, finely chopped
coarse sea salt for garnish
Line a baking sheet with a silicone mat of tin foil, set aside. In a small saucepan combine water and sugar, stir over medium-low until the sugar is dissolved. Bring mixture to a boil and cook, string occasionally swirling the pan and brushing down the sides with a pastry brush until the caramel is dark amber, about 5-7 minutes. Remove from the heat and immediately sir in butter until melted. Working fast stir almonds until well coated and spread onto baking pan, separate the nuts the best you can. Let cool and break up any large clumps. Set aside 1/4 of the nuts.
Stir chocolate in a medium bowl, set over a saucepan of simmering water until melted. Remove from heat and add nuts from making sheet. Spread the nut mixture on the same baking sheet, make sure to keep the nuts in one layer. Top with the reserved nuts and then sprinkle with sea salt. Chill until set.
Place in cellophane bags tied with ribbon or in a festive holiday tin.
Have a great day!