Originally posted by: coolhi1988
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<font face="Times New Roman, Times, serif" color="#cc3333" size="6">Recipe</font>
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<font face="Times New Roman, Times, serif" size="4" color="#cc3333">1 cup plus 2 Tbs. granulated sugar</font>
<font face="Times New Roman, Times, serif" size="4" color="#cc3333">9 oz. Marcona almonds, coarsely chopped and sifted</font>
<font face="Times New Roman, Times, serif" size="4" color="#cc3333">1 lb. bittersweet chocolate, coarsely chopped</font>
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<font face="Times New Roman, Times, serif" color="#cc3333" size="5">Make the almond brittle</font>
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<font face="Times New Roman, Times, serif" size="4" color="#cc3333">Line a heavy-duty rimmed baking sheet with foil. Put the sugar in a 2-quart heavy-duty saucepan. Add 1/4 cup water and swirl (don't stir) to moisten. Cover and boil over high heat until starting to turn golden around the edges, about 4 minutes. Remove the lid and cook, swirling occasionally, until the caramel is deep amber, 3 to 4 minutes more. Stir in half of the nuts. Pour the mixture onto the foil-covered baking sheet, and spread to 1/8 inch thick. Cool completely at room temperature.</font>
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<font face="Times New Roman, Times, serif" size="4" color="#cc3333">Peel the brittle off the foil, chop coarsely, and sift through a medium-fine sieve to remove the extra-small pieces and the brittle dust, which will make the chocolate bark too sweet. At this point, you can proceed with making the bark, or store the brittle in an airtight container in the freezer for up to a week.</font>
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