chocolate bark

it's homemade holiday treat time! this is such an easy candy to make - no boiling sugar, no candy thermometers, no complicated ingredients - just good quality chocolate and mixed nuts. for this recipe we used what we like and what we happened to have in the pantry - but use a combination of whatever you please. break it into pieces and wrap it up in a pretty little tin or glass jar to give to friends and family this year for a simple handmade treat. enjoy!

Chocolate Nut Bark

makes 2-3 gifts

12 oz dark or semisweet chocolate, chopped

2 1/2 cups mixed nuts such as pistachios, almonds & hazelnuts

melt chocolate in a double boiler, stirring often, until smooth. once melted, remove from heat and stir in 1/3 of the mixed nuts. spread evenly on a parchment lined 9x13-inch baking sheet and sprinkle with the remaining nuts. refrigerate until firm, about 30 minutes. break into pieces and keep at room temperature for about a week.

brittle

this recipe is an adaption of a brittle i discovered in an old issue of gourmet that i found when we were going through stacks of magazines before we moved. we are so disappointed in conde nast's decision to shut the doors of gourmet magazine and will definitely be missing our monthly inspiration, the stunning images and beautiful recipes. this brittle is a play on granola and gathers a lovely rich flavor from the combination of butter, oats and nuts - play with the combination to add your own favorite granola elements.

Maple Granola Brittle

1 cup old fashioned rolled oats

1 cup whole almonds

1/2 cup shelled sunflower seeds

1 cup dried cranberries

1 cup brown sugar

1/2 cup maple syrup

1/2 cup orange juice

1/2 tsp salt

1/4 cup unsalted butter, softened

preheat oven to 350 degrees F. on a baking sheet, spread out oats, almonds and sunflower seeds. toast for 15 minutes or until oats are pale golden, stirring often. transfer to a bowl and toss with dried cranberries.

line a baking sheet with a nonstick liner such as a silpat. in a heavy 5 quart saucepan, cook brown sugar, maple syrup, juice and salt, stirring with a wooden spoon, until mixture reaches 290 degrees F on a candy thermometer. stir in butter until melted and quickly add oat and nut mixture. immediately pour onto sheet pan and cover with a sheet of parchment. roll out brittle as thin as possible with a rolling pin. carefully peel off parchment and discard. cool to room temperature, about 30 minutes. break into large pieces and enjoy! can be stored in an airtight container for up to 2 weeks.