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Dark Chocolate-Macadamia Nut Bark with Sea Salt

January 4, 2012

by Elizabeth

We’re starting off the recipes of 2012 with a bang. I know you’re not really planning on keeping that resolution to “cut out sugar,” right? Right, thought so. Now while baking is certainly not my forté, I do enjoy making candies, mostly of the chocolate variety. Might sound strange, but I find that chocolates are a lot more forgiving than souflées that refuse to rise, cakes that are uncooked in the middle, and burned to a hockey puck cookies.

I made these as a little hostess gift to take to a New Year’s Eve party because they a) looked delicious and b) reminded me of gold confetti (yes, that’s how my mind works). Luckily I saved a few for myself because they turned out to be divine. Plus, dark chocolate is loaded with antioxidants and nuts have protein and good fats, so they’re practically health food. Just go with it.

Dark Chocolate – Macadamia Nut Bark with Sea Salt, adapted from Bon Appétit

1/2 cup sugar
1 tablespoon unsalted butter
1 1/2 cups Macadamia nuts or roasted Marcona almonds (not in oil)
1 pound good-quality dark chocolate (62%–70% cacao), finely chopped
Coarse sea salt (for sprinkling, I used pink salt for fun)
Line a baking sheet with parchment paper or foil, set aside. In a small saucepan, add two tablespoons of water and the sugar and bring to a boil. Let it cook for about 5 – 10 minutes, periodically swirling it around the pan and brushing down the sides with a wet pastry brush. When it’s a deep amber color, immediately remove from the heat and stir in the butter. Poof, you just made caramel. Mix in the nuts, then transfer them to the baking sheet, trying to spread them in a single layer.
While the nuts cool, heat the chocolate in a double boiler, or alternately in a glass bowl set over a pot of simmering water. When the chocolate is melted, break apart the nuts into small pieces, and set aside 1/4 of them. Remove the chocolate from the heat, and quickly mix the rest of the nuts into the chocolate. Spread onto the same baking sheet, making sure the nuts are in a single layer. Sprinkle with remaining nuts and a couple teaspoons of sea salt. Let chill for at least 3 hours, then break apart into small pieces. Will keep for one week, chilled.
One Comment leave one →
  1. January 4, 2012 12:16 pm

    That looks like a fantastic little snack. Would have made a good Christmas present! 😀 No one really cuts out sugar – it’s stupid 😀

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