Bittersweet Chocolate Bark with Marcona Almonds
- 9 oz. Marcona almonds, coarsely chopped and sifted
- 1 cup plus 2 Tbs. granulated sugar
- 1 lb. bittersweet chocolate, coarsely chopped
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...