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Add a photoServings: 12
Ingredients
- 3 c. sliced almonds - (10 ounce)
- 1/2 c. unsalted butter - (1 stick) softened
- 1 1/2 c. sugar
- 1/3 c. water
- 1 Tbsp. fresh lemon juice
- 1/2 tsp vanilla
- 1/4 tsp salt
- 6 ounce fine-quality bittersweet chocolate (not sweetened)
Directions
- Preheat oven to 350 degrees and oil a large baking sheet.
- In a large baking pan spread almonds proportionately and toast in the middle of the oven, stirring nuts halfway through toasting till golden brown, about 10 min.
- In a 3-qt heavy saucepan bring butter, sugar, water, lemon juice, vanilla, and salt to a boil over moderate heat, stirring with a wooden spoon. Boil mix, without stirring, swirling pan occasionally, till deep golden brown, about 12 min.
- Remove pan from heat and stir in two-thirds of the almonds. Immediately pour toffee onto baking sheet and with an offset spatula spread into a thin layer. Carefully transfer baking sheet (it will be very warm) to a rack and cold toffee.
- Chop chocolate. In a double boiler or possibly small metal bowl set over a saucepan of barely simmering water heat chocolate, stirring till smooth. Pour chocolate over cooled toffee and proportionately spread with offset spatula. Sprinkle toffee with remaining almonds. Refrigeratetoffee, uncovered, till hard, about 1 hour.
- Break toffee into 2-inch pcs of "bark." Bark keeps, layered between sheets of wax paper in an airtight container at cold room temperature or possibly chilled, 1 week.
- This recipe yields 36 pcs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 12 servings | |
| Calories 218 | |
| Calories from Fat 105 | 48% |
| Total Fat 12.22g | 15% |
| Saturated Fat 5.2g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 50mg | 2% |
| Potassium 69mg | 2% |
| Total Carbs 27.13g | 7% |
| Dietary Fiber 1.1g | 4% |
| Sugars 25.39g | 17% |
| Protein 2.04g | 3% |
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