Salted chocolate bark

Many of my friends bring little gifts when they come for a meal such as a posy of flowers from their garden or a little jar of pickles. So for me there’s a hint of the spirit of Christmas year round. Of course at Christmas giving is more of an occasion.

Toffee

½ cup	Sugar
¼ cup	Water

Chocolate

1 Tbsp	Butter
1 ½ cups	Pistachio nuts, roasted
500 g	Dark chocolate, 72% cocoa (Main)
2 Tbsp	Sea salt, coarse

Directions

1. Line a baking tray with foil.
2. To make the toffee, place the sugar and water in a large, microwave-proof glass bowl. Microwave on high for 2 minutes. Stir gently to dissolve the sugar. Continue microwaving for 2-3 minutes until the liquid is light golden. Remove — the toffee will continue to colour on standing.
3. Whisk in the butter. Add the pistachios and stir until well coated. Transfer to the baking tray, spreading it out to separate the nuts. Cool. Break up any large clumps.
4. Melt the chocolate either over hot water or in the microwave. Stir well then cool a little.
5. Place about 1/4 of the toffee nuts in a bowl. Quickly stir the remainder into the melted chocolate. Pour onto the same lined baking tray. Top with the reserved nuts and sprinkle with salt. Chill until very firm.
6. Break into pieces and store in layers between waxed paper.