Prepare to embark on a mouthwatering journey that will tantalize your taste buds and leave you craving more! Our Salted Chocolate Almond Brittle Bark is the perfect symphony of crunchy toasted almonds, rich dark chocolate, and a delicate sprinkle of sea salt that transforms an ordinary dessert into an extraordinary culinary experience. Whether you're a chocolate lover, a sweet-and-salty enthusiast, or simply someone who appreciates gourmet treats, this recipe will become your new obsession.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups almonds, chopped
- 1 cup dark chocolate, chopped
- 1/2 teaspoon sea salt
- 1/2 cup sugar
- 1/4 cup corn syrup
- 2 tablespoons butter
Instructions
- Prepare a large baking sheet by lining it with parchment paper or a silicone baking mat. Ensure the surface is flat and smooth.
- Toast the chopped almonds in a dry skillet over medium heat for 3-4 minutes, stirring constantly until they become fragrant and lightly golden. Remove from heat and set aside.
- In a heavy-bottomed saucepan, combine sugar and corn syrup. Heat over medium-high heat, stirring gently until sugar dissolves completely.
- Continue cooking without stirring until the mixture reaches 300°F (hard crack stage) on a candy thermometer, which will take approximately 8-10 minutes. The syrup will turn a deep amber color.
- Remove from heat and quickly stir in butter until fully incorporated. The mixture will bubble vigorously.
- Immediately pour the hot caramel over the parchment-lined baking sheet, spreading it evenly with a spatula.
- Sprinkle the toasted almonds over the hot caramel, pressing them gently into the surface.
- Melt the dark chocolate using a double boiler or microwave in 30-second intervals, stirring between each interval until smooth.
- Drizzle the melted chocolate evenly over the almond-covered caramel layer.
- Sprinkle sea salt over the chocolate while it's still warm.
- Allow the bark to cool completely at room temperature for about 1 hour, or refrigerate for faster setting.
- Once fully set, break or cut the bark into irregular pieces using your hands or a sharp knife.
- Store in an airtight container at room temperature for up to one week, separating layers with parchment paper.
Tips
- Use a candy thermometer for precision: Achieving the perfect caramel requires hitting exactly 300°F (hard crack stage). Don't guess - measure!
- Toast almonds carefully: Watch them closely when toasting to prevent burning. The goal is a golden, fragrant nut that adds depth of flavor.
- Work quickly when pouring caramel: The mixture sets fast, so have your baking sheet and ingredients ready beforehand.
- Use high-quality chocolate: The better the chocolate, the more luxurious your bark will taste.
- For a smoother chocolate drizzle, ensure no water touches the chocolate during melting to prevent seizing.
- Store properly: Use parchment paper between layers to prevent sticking and maintain the bark's crisp texture.
- Experiment with variations: Try different nuts or add a sprinkle of sea salt flakes for extra texture and flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 22g
Protein: 5g
Fat: 17g
Saturated Fat: 6g
Cholesterol: 8mg
