Crunchy candied almonds on top of rich chocolate sprinkled with coarse sea salt. You’ll never guess how easy this decadent candy is to make. My Salted Chocolate Almond Brittle Bark looks fancy enough to be in the display window of a chocolate shop but you make it at home in under 30 minutes. And most of those 30 minutes is just baking time.
There are many times I share the treats and desserts that come from my kitchen. Part of the joy I find in recipe creation is in seeing friends and family try my food. But there are other times I just don’t want to share. This was one of those time.
I hid this Salted Chocolate Almond Brittle Bark in the backy back of the fridge and hoped no one saw it. Then I snuck pieces out of that container until it was gone. I ate all of it. And the best part was that I didn’t write down the ingredients so I had to make it a second time before posting.
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When I was working on this recipe my husband and I could not agree on what shape slivered almonds actually are. I asked him to get slivered almonds and he said, “the wedge ones?” and it went downhill from there. He was trying to prove he was right by renaming the bag. His vote was triangles or wedges and I say they have some rectangle pieces too so you can’t just call them triangled almonds.
Salted Chocolate Almond Brittle Bark
Ingredients:
2 tbsp coconut oil (I used Nutiva Buttery Coconut Oil)
1/2 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend), divided
6 oz slivered almonds
3 oz sugar free or 85% dark chocolate
1/2 tsp coarse sea salt
Instructions:
Preheat oven to 350.
Combine the coconut oil, 1/4 cup of the sweetener, and the almonds on a small baking sheet.
Bake for 10 minutes until the nuts start turning golden. Add the rest of the sweetener and stir them. Bake for an additional 10-15 minutes until the nuts are toasted. Let cool for 10 minutes.
Meanwhile, melt the chocolate and spread it on a parchment lined baking sheet into a 6 x 10ish inch rectangle. Sprinkle the nuts on top of the melted chocolate. Drizzle the syrup from the nuts on top as well.
Sprinkle with the sea salt. Refrigerate until firm.
- 2 tbsp coconut oil I used Nutiva Buttery Coconut Oil
- 1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener blend, divided
- 6 oz slivered almonds
- 3 oz sugar free or 85% dark chocolate
- 1/2 tsp coarse sea salt
-
Preheat oven to 350.
-
Combine the coconut oil, 1/4 cup of the sweetener, and the almonds on a small baking sheet.
-
Bake for 10 minutes until the nuts start turning golden. Add the rest of the sweetener and stir them. Bake for an additional 10-15 minutes until the nuts are toasted. Let cool for 10 minutes.
-
Meanwhile, melt the chocolate and spread it on a parchment lined baking sheet into a 6 x 10ish inch rectangle. Sprinkle the nuts on top of the melted chocolate. Drizzle the syrup from the nuts on top as well.
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Sprinkle with the sea salt. Refrigerate until firm.
| Nutrition Facts |
| Amount Per Serving, 8 servings per recipe |
|
Calories 206
|
|
%Daily Value
|
|
Total Fat 19.6g
30%
|
|
Saturated Fat 7.2g
36%
|
|
TransFat 0.0g
|
|
Cholesterol 0mg
0%
|
|
Sodium 123mg
5%
|
|
Total Carbohydrates 7.7g
3%
|
|
Dietary Fiber 4.4g
18%
|
|
Sugars 1.0g
|
|
Protein 5.9g
|
|
Vitamin A 0%
Vitamin C 0%
|
|
Calcium 7%
Iron 15%
|
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