| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Canadian |
Desserts, Candies, Gifts, Chocolate |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Granulated sugar |
| 1/4 |
c |
Cold water |
| 1 |
c |
Whole almonds, lightly toasted* |
| 2 |
oz |
Bittersweet or semisweet chocolate, melted |
INSTRUCTIONS
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. Typed in MMFormat by cjhartlin@email.msn.com Source:
The Canadian Living Entertaining Cookbook.
Posted to MM-Recipes Digest by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Sep 29, 1999
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