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 email@example.com Source: The Canadian Living Entertaining Cookbook. Posted to MM-Recipes Digest by "Cindy Hartlin"
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|Serving Size: 1 Serving (18g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 13 (18%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.6mg||0 %|
|Potassium 17.5mg||0 %|
|Total Carbohydrate 15.5g||5 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 15.2g|
|Protein 0.2g||0 %|
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Calories per serving: 71
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