Chocolate-Almond Bark with Sea Salt

From the kitchen of Carly

Buttery caramelized Marcona almonds meet dark chocolate in this simple, elegant bark. Salty and bitter balance sweet, with each bite delivering toasted almond crunch and silky chocolate. The kind of thing you make once and immediately regret not doubling the batch.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/2 cup sugar
  • 11 tablespoons unsalted butter
  • 11 1/2 cups roasted Marcona almonds (not in oil)
  • 11 pound good-quality dark chocolate (62%-70% cacao), finely chopped
  • 1Coarse sea salt (for sprinkling)

Instructions

  1. 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.

  2. 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.

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