White Almond Bark Recipe - Velvety Melt & Nutty Shatter

Instructions:

1. Line your baking sheet with parchment paper. Measure out your 1.5 cups of roasted salted almonds and have your 0.5 tsp of flaky sea salt ready in a small pinch bowl. Speed is key once the bark is melted.
2. Chop the 16 oz white almond bark into uniform cubes, roughly 2 centimeters square. Note: Uniform pieces melt at the same rate, preventing the edges from burning while the center is still solid.
3. Place the bark pieces and 1 tsp refined coconut oil in a microwave safe bowl. Heat for 30 seconds, then stir vigorously with your silicone spatula. Repeat in 15 second bursts until the mixture is 80% melted.
4. Stop microwaving while a few small lumps remain. Stir continuously for 1 minute until the bark is completely liquid and glossy. Note: This prevents overheating the sugar, which causes graininess.
5. Fold in the 0.5 tsp vanilla bean paste. The mixture should look velvety and smell like a high end bakery.
6. Pour the 1.5 cups whole roasted salted almonds into the bowl. Stir quickly to ensure every nut is fully coated in the white mixture.
7. Transfer the mixture onto the parchment lined sheet. Use your spatula to spread it toward the edges until it is roughly 6mm thick.
8. Immediately sprinkle the 0.5 tsp flaky sea salt over the top. Do this while the surface is still wet so the salt adheres properly.
9. Let the bark sit at room temperature for 1 hour until it is completely firm and matte in appearance. Do not rush this in the fridge unless your house is very hot.
10. Lift the parchment paper and use your hands to snap the bark into irregular, rustic shards.