Search
Caramelized almond chocolate bark is 100% my favorite treat to make – and gift – this time of year. It’s so simple and delicious that it’s pretty much IMPOSSIBLE to resist. I mean, sugary caramelized almonds + a rich robe of melted, salty chocolate… Does it get any better?!
Plus, caramelizing almonds will make your kitchen seriously smell better than any rose ever could. For reals!
And in case you’re like me and are still throwing together last minute gifts of the edible variety, this little bark project takes less than 45 minutes start to finish, and most of that time in non-active 😉
Caramelized Almond Chocolate Bark – Baker by Nature
Ingredients:
1 1/4 cups whole, unsalted almond
1/2 cup brown sugar
1 tablespoon butter
1 tablespoon water
6 ounces semi-sweet chocolate, chips or bars cut into chunks will both work fine
1 tablespoon coconut oil or canola oil
1 teaspoon sea salt
Instructions:
Melt butter in a large skillet over medium heat; add sugar, almonds and water. Cook over medium heat, stirring constantly, 7-8 minutes or until sugar melts and nuts are golden brown. Watch closely to prevent burning!!! Remove from heat and quickly spread onto waxed paper; cool completely.
While the nuts are cooling, melt your chocolate! I usually do this right before I’m going to pour it over the nuts so it doesn’t firm back up.
Place chocolate and oil in a small microwaveable bowl and microwave on low in 20 second intervals, stirring in between, until chocolate is completely melted; whisk smooth.
Pour chocolate over cooled nuts, spreading it evenly and smoothing the top as much as possible. Sprinkle with sea salt, then transfer to the refrigerator to cool for at least 30 minutes.
Once cooled, break (or chop with a sharp knife) into small pieces. Try not to eat it all yourself in one sitting… which is SO easy to do 🙂
Break clusters of nuts into pieces. Store in container with tight-fitting lid.
This shit slaps. Very easy to eat a lot in one sitting.
I’ve made this a few times now and absolutely love it. I’ve given it as gifts to teachers and friends and everyone really enjoys it. I just whipped up another batch for a party I have tomorrow. Thank you for such a simple and delicious treat! 🙂
How big a piece of wax paper are you putting this on?
Are you starting off with raw almonds or already roasted and unsalted
Thank you
Hi Jeannette. Both would actually work, depending on what flavor you’re looking for. Roasted will obviously have a smokier taste.
Hi! How many small bags do you think this recipe will fill? If I am giving like 1/4 for each bag. It is for a baby shower =)
That way I know what to multiple this recipe by. =) Thanks!!
Hi Shauna! I think one batch should fill about 6 bags? If they’re tiny ones. Maybe 4 if you really stuff them. Let me know if you have any more questions 🙂 xo
When I cooked the almonds, the Carmel mixture got cryslized. Is that normal? As in it had a grainy texture.
Hi Mickie. No, that’s not normal. Unfortunately the sugar should not be grainy at all. Did you stir constantly over low heat? I’m sure it will still taste yummy drenched in chocolate 😉
Mine crystalized half way through as well but I continued to stir for the full 7-8 minutes and it smoothed itself out by the end of the process.