This chocolate candy bark is delicious with a crispy surprise inside. You only need 3 ingredients!
As you already know, recently I’ve made caramelized nuts with almonds. I’ve also wanted to make chocolate bark with caramelized walnuts. Although I know chocolate bark is delectable with caramelized pistachios, hazelnuts and almonds, I haven’t tried it with walnuts before. So I decided to use walnuts to see if I like them. Yes, I liked them a lot 🙂 That’s why I want to share this recipe with you.
As I mentioned above, you can use pistachios, almonds, hazelnuts. They all taste so good. I love the crispy surprise inside the chocolate. As you bite, the sweet, crispy nuts come to your mouth and they are just delicious.
If you want to make a caramelized walnut chocolate bark, make sure your walnuts don’t have a bitter taste. If they are bitter, the bitter taste might stay in your mouth.
The recipe is simple. First, caramelize your nuts which only takes 5 minutes. Then cut into pieces. You can see the caramelizing process in this post and in homemade caramel sauce recipe in detail as the caramelizing is the first step of making caramel sauce.
Later, melt your chocolate. When your chocolate is warm, add in the cooled caramelized nuts-that are cut into pieces- to the melted chocolate and stir. Then put the mixture on a baking sheet lined with parchment paper and refrigerate for 20 minutes until set.
Finally, use a sharp knife and cut into pieces as you like. Easy, isn’t it? Yet, delicious!.
Enjoy!
This chocolate candy bark is delicious with a crispy surprise inside. You only need 3 ingredients!
- 200 g (1 and ½ cup) walnuts*
- 200 g (1 cup) granulated sugar
- 400 g (14 ounces) semi-sweet chocolate, coarsely chopped
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Caramelized Walnuts: Line a baking sheet with parchment paper or silpat and set aside. Put the sugar in a big pan over med-low heat. Don't stir but swirl the pan so the sugar can melt evenly. Brush down the sugar crystals that form on the sides of the pan with a pastry brush that is dipped in cold water. When some parts of the sugar melt and some parts don’t melt, use your heat proof long spatula to put the melted sugar on top of unmelted sugar. This step helps melted sugar not to burn but unmelted sugar to melt. You have to be fast and careful when doing this step. If there are still some unmelted sugar pieces, using a heat proof long spatula, start stirring. They will easily melt. As the sugar turns amber in color, immediately add in the walnuts and stir with a spatula quickly but carefully. Remove the pan from the heat and place the caramelized walnuts on a parchment paper and immediately flatten the walnuts with your spatula-don't let the walnuts stay as a big cluster(after the sugar is hardened you can't flatten them). Cut the caramelized walnuts into pieces with a sharp knife.
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Melt the chocolate over bain-marie. Place the chopped chocolate into a heat proof bowl that sits over a pan of simmering water. Stir often.
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When the melted chocolate is warm, add in the caramelized walnut pieces and stir.
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Take the mixture on a baking sheet that is lined with parchment paper and spread. Keep the mixture in the refrigerator for at least 20 minutes until set. Cut into pieces as you like.
*You can substitute walnuts with any nut you prefer.