Almond Toffee Bark

Created by Almond Board of California

Ingredients:

4 cups (1 L) sliced almonds 

1/2 cup (125 mL) unsalted butter, softened 

1 1/2 cups (375 mL) sugar 

1/3 cup (60 mL) water 

1/2 teaspoon (2 mL) vanilla 

1/4 teaspoon (1 mL) salt 

1 pound (454 g) fine-quality bittersweet chocolate (not sweetened) 

1/2 pound (227 g) fine-quality semi-sweet chocolate 

3 oz. (90 g) milk chocolate or white chocolate (optional) 

Preparation:

• Preheat oven to 400°F (200°C) degrees and oil a large baking sheet. Set aside.

• In a separate large baking pan, spread almonds and toast almonds for 8 minutes or until slightly brown. Let cool.

• In a large heavy saucepan bring butter, sugar, water, vanilla, and salt to a boil over moderate heat, stirring with a wooden spoon. Boil mixture, without stirring, until deep golden, about 12 minutes.

• Remove pan from heat and stir in 2 cups (500 mL) of the toasted almonds. Immediately pour onto reserved baking sheet. Spread evenly and then place into the refrigerator until set.

• Chop chocolate. In a hot double boiler, melt chocolate until smooth.

• Pour chocolate over cooled almond toffee and spread evenly with an offset spatula. Sprinkle top with remaining almonds. If desired, drizzle top with melted milk chocolate or white chocolate for contrast.  Chill uncovered until firm, about 1 hour.

• Break toffee into pieces of bark. Keep layered between sheets of parchment paper in an airtight container at cool room temperature or chilled for 1 week. 

Nutritional analysis per batch; makes about 32 servings.

Calories: 280

Fibre: 2.8 g

Fat: 20.4 g

Cholesterol: 8.2 mg

Sat Fat: 7.5 g

Sodium: 22 mg

Mono Fat: 7.5 g

Calcium: 60 mg

Poly Fat: 2.3 g

Magnesium: 58 mg

Protein: 5.2 g

Potassium: 253 mg

Carb: 25 g

Vitamin E: 4.7 mg*

*Total alpha-tocopherol equivalents

More holiday recipes can be found online at www.AlmondBoard.com.

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