Keeping life simple and sane around the holiday is a huge goal for me.
How can we all have fun and not get stressed? This kind of recipe makes
me so happy not only because it tastes delish, but it also takes very
little time and the kids love to help. A recipe that once again proves
that just a few really good ingredients mixed together can make for
damned good eats.
Line a baking sheet with parchment paper. Set aside.
sugar and water in a small heavy bottomed sauce-pan. Place pan over
medium-low heat, stirring occasionally until sugar crystals have dissolved.
Bring to a boil, continue stirring occasionally, and cook for a few
minutes until you get that nice deep amber color. Take the pan off heat and immediately whisk in butter.
Toss Marcona almonds into the caramel and stir to coat. Spread out gooey caramelized almonds onto the baking sheet lined with parchment paper. Let cool and then break up/or chop the bigger clusters. Set aside 1/4 of the almonds for garnish.
Slowly melt chocolate in a double broiler. (This can mean simply placing a metal mixing bowl over a pot of simmering water.) When chocolate is completely melted, add 3/4 of the caramelized almonds and stir. Pour the chocolate/almond mixture back onto the parchment-lined baking sheet. Spread out the chocolate so that the nuts are only one layer thick. Sprinkle the remaining almonds and flaky sea salt over the top of the chocolate.
Refrigerate for 3 hours, break apart the cooled bark, and you are ready to go.
yummy supper http://yummysupper.blogspot.com