Instructions: In heavy saucepan, stir together sugar and water; bring to boil, stirring. Reduce heat to medium-high and cook, without stirring, for 8 to 12 minutes or until deep caramel color. Using pastry brush, brush down sides of pan with cold water several times during cooking.

Stir in almonds; cook, stirring, for 30 to 60 seconds or until well coated. Spread mixture as evenly as possible onto buttered baking sheet. Let cool until hardened, about 1 hour.

Drizzle slightly cooled melted chocolate over caramel bark. Let stand at room temperature until chocolate has set. With large knife, cut into about 24 pieces.

Makes 12 servings.
* To toast almonds,
spread on baking sheet and bake in 350 F oven for about 5 minutes or until golden.

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