Chocolate-Pistachio Bark with Aegean salt
Here's an easy treat to make for the holidays - or any time of year! It keeps well in the fridge and is also a lovely gift for a party or festive occasion. The thyme in the AEGEAN SALT pairs well with earthy richness of pistachios. And who doesn't love a sweet & salty treat?
1/2 cup sugar
1 tablespoon unsalted butter
1 1/2 cups lightly toasted pistachios
1 LB good-quality dark chocolate (62%-70% cacao), finely chopped
Aegean Salt (for sprinkling)
Line a baking sheet with parchment. Combine sugar with 2 tablespoons water in a small saucepan. Stir over medium-low heat until sugar dissolves. Bring to a boil and cook, occasionally swirling the pan (no need to stir anymore) until caramel is dark amber, about 5 minutes. Remove from heat. Immediately add butter; whisk until melted. Add pistachios; stir until well coated. Transfer to lined baking sheet, spreading out to separate nuts. Let cool. Break up any large clumps of nuts. Reserve 1/4 of the nuts to sprinkle on top.
Stir the chocolate in a medium bowl set over a saucepan of simmering water until melted. Remove from heat, add nuts from baking sheet, and stir quickly to combine. Spread chocolate-nut mixture on same baking sheet, keeping nuts in a single layer. Top with the reserved nuts; sprinkle with salt. Chill until chocolate is set, about 3 hours.
Break bark into pieces and store between layers of parchment or waxed paper in the fridge.
YIELD: 1 3/4 lbs
Can be made 1 week ahead. Keep chilled.
Adapted from Bon Appetit Test Kitchen 2011