Dark chocolate bark with caramelized almonds and sea salt
1/2 cup sugar
1 tablespoon unsalted butter
1 1/2 cups blanched Marcona almonds (not in oil)
1 pound good-quality dark chocolate (62%–70% cacao), coarsely chopped
Coarse sea salt (for sprinkling)
Line a baking sheet with a silicone baking mat or foil. Combine sugar with 2 Tbsp. water in a small saucepan (Tip: enamel lined saucepans such as Le Creuset work best). 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 (Tip: use a nonstick flat spatula to flatten and spread out caramelized almonds quickly before they harden). Let cool. Break up any large clumps of nuts so you have only single or double pieces together. Set aside 1/4 of nuts and spread remaining nuts on baking sheet.
Stir chocolate in a medium bowl set over a saucepan of simmering water until melted. Remove from heat. Pour melted chocolate over nuts on baking sheet and spread quickly to combine, keeping nuts in a single layer. Top with the reserved nuts; sprinkle with salt (Tip: wait until chocolate sets slightly before adding salt so that it doesn't melt into the chocolate). 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.
Varieties: w/ dried cranberries; w/ peppermint; w/ dulce de leche; make it your own!
Credits: Original recipe derived from Bon Appetite magazine and modified.
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