I was totally devastated when the stores closed because of those fingers! Well, them and the nougat-y easter eggs they used to sell. And the chocolate covered licorice. And the truffles. And.. why did those stores close again??
This is perfect for a gift as well, it would look great all nicely wrapped up in some cellophane and a nice ribbon. And it barely takes any prep time at all - although there is a bit of time needed for it to set in the fridge. It works out well though if you have other things to do - I made the brittle, popped it in the fridge, then had a shower and got ready for our BBQ. Then I took it out of the fridge, melted the chocolate and covered the bark, then popped it in the fridge to set again while I cleaned up the house. Perfect!
Prep time: 15 mins + 1 1/2 hrs setting time
Cook time: 15 mins
3/4 cup flaked almonds
1 cup caster sugar
100g dark chocolate
1. Preheat oven to 180 degrees. Line a baking tray with baking paper. Spread almonds over a separate baking tray. Bake for 2-3 mins or until toasted. Remove from oven.
2. Place sugar in a medium frying pan over medium-low heat. Cook, stirring occassionally, for 5-6 mins or until sugar melts and caramelises. Remove from heat. Add almonds and butter and stir to combine. Pour evenly over the lined tray. Set aside for 30 mins or until cooled completely.
3. Place chocolate in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts.
4. Turn almond brittle over. Spread the chocolate evenly over the base. Set aside for 1 hr or until chocolate sets. Use a large sharp knife to cut into large shards.
Source: Coles magazine