Dark Chocolate Brittle

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

   Tip: Optional: Use a silicone mat for easier cleanup.

2. 2

   In a small saucepan, combine the dark chocolate, granulated sugar, and light corn syrup. Place the saucepan over low heat and cook, stirring occasionally, until the chocolate has melted and the mixture is smooth.

   Tip: Be patient, as this step can take several minutes.

3. 3

   Remove the saucepan from the heat and stir in the water until the mixture is smooth. Add the sea salt and stir until dissolved.

   Tip: This step is crucial for achieving the perfect crunch.

4. 4

   In a separate bowl, whip the unsalted butter until light and fluffy. Add the flaky sea salt and whip until combined.

   Tip: This step will add a nice texture to the brittle.

5. 5

   Pour the chocolate mixture onto the prepared baking sheet and spread into a thin layer.

   Tip: Use a spatula to spread the mixture evenly.

6. 6

   Sprinkle the almonds and flaky sea salt over the chocolate layer.

   Tip: This will add a nice crunch and flavor to the brittle.

7. 7

   Drizzle the whipped butter mixture over the almonds.

   Tip: This will add a rich and indulgent flavor to the brittle.

8. 8

   Bake the brittle for 20-25 minutes, or until the edges are golden brown and the center is set.

   Tip: Keep an eye on the brittle during the last few minutes of baking, as it can burn easily.

9. 9

   Remove the brittle from the oven and let cool completely on the baking sheet.

   Tip: This is the hardest part – waiting for the brittle to cool!