Caramel Almond Bark

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2 oz Bittersweet or semisweet
1 c Granulated sugar
1/4 c Cold water
1 c Whole almonds, lightly

Original recipe makes 12 Servings



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 350F oven for about 5 minutes or until golden. Typed in MMFormat by Source: The Canadian Living Entertaining Cookbook. Posted to MM-Recipes Digest by "Cindy Hartlin" on Sep 29, 1999

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