Caramel Almond Bark Recipe
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Caramel Almond Bark

1 cup Granulated sugar
1/4 cup Cold water
1 cup Whole almonds lightly toasted (see note below on how to)
2 oz Bittersweet or semisweet chocolate melted

In heavy saucepan, stir together sugar and water; bring to boil, stirring. Reduce heat to medium-high and cook, without stirring, for 8 to 12 minutes or until deep caramel color. Using pastry brush, brush down sides of pan with cold water several times during cooking.

Stir in almonds; cook, stirring, for 30 to 60 seconds or until well coated. Spread mixture as evenly as possible onto buttered baking sheet. Let cool until hardened, about 1 hour.

Drizzle slightly cooled melted chocolate over caramel bark. Let stand at room temperature until chocolate has set. With large knife, cut into about 24 pieces. Makes 12 servings.

To toast almonds, spread on baking sheet and bake in 350 F oven for about 5 minutes or until golden.


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