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Ingredientes
- 1 c. Granulated sugar
- 1/4 c. Cool water
- 1 c. Whole almonds, lightly toasted*
- 2 ounce Bittersweet or possibly semisweet chocolate, melted
Direcciones
- 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 min or possibly till deep caramel color. Using pastry brush, brush down sides of pan with cool water several times during cooking.
- Stir in almonds; cook, stirring, for 30 to 60 seconds or possibly till well coated. Spread mix as proportionately as possible onto buttered baking sheet. Let cold till hardened, about 1 hour.
- Drizzle slightly cooled melted chocolate over caramel bark. Let stand at room temperature till chocolate has set. With large knife, cut into about 24 pcs.
- Makes 12 servings.* To toast almonds,spread on baking sheet and bake in 350 F oven for about 5 min or possibly till golden brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 31g | |
| Recipe makes 12 servings | |
| Calories 116 | |
| Calories from Fat 40 | 34% |
| Total Fat 4.83g | 6% |
| Saturated Fat 1.71g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 73mg | 2% |
| Total Carbs 19.11g | 5% |
| Dietary Fiber 1.4g | 5% |
| Sugars 16.88g | 11% |
| Protein 1.62g | 3% |
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