Bittersweet Chocolate Bark with Marcona Almonds

Bittersweet Chocolate Bark with Marcona Almonds
Photo by Pernille Pedersen

Ingredients

  • 1 lb. bittersweet chocolate, coarsely chopped
  • 1 cup plus 2 Tbs. granulated sugar
  • 9 oz. Marcona almonds, coarsely chopped and sifted

Line a heavy-duty rimmed baking sheet with foil. Put the sugar in a 2-quart heavy-duty saucepan. Add 1/4 cup water and swirl (don’t stir) to moisten. Cover and boil over high heat until starting to turn golden around the edges, about 4 minutes. Remove the lid and cook, swirling occasionally, unti...

View full recipe at Fine Cooking

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