Ingredients

The following ingredients have 32 Servings
  • 2 cups raw almonds
  • 8 tablespoons (1 stick) butter, room temperature
  • 1 cup dark chocolate chips
  • 1 tablespoon vegetable oil
  • 1 cup light brown sugar
  • 1/4- cup light corn syrup
  • 1 teaspoon pure vanilla extract
  • 1/2- teaspoon salt
  • 1/4 teaspoon baking soda
  • sea salt for sprinkling (, optional)

Instruction

  • Preheat oven to 350F degrees.
  • Spread almonds on a baking sheet in a single layer.
  • Roast the almonds for 12 to 15 minutes, or until toasted.
  • In the meantime, combine dark chocolate chips and vegetable oil in a microwave safe bowl; microwave for 1 minute, checking and stirring every 20 seconds.
  • Remove bowl from microwave and stir the chocolate until completely melted. Set aside.
  • Meanwhile, in a large heavy-bottomed saucepan over medium heat bring butter, light brown sugar and corn syrup to a boil, stirring constantly.
  • Continue to cook until the mixture becomes a dark amber color, and the temperature has reached 285F degrees to 300F degrees. Stir frequently.
  • Stir in vanilla, salt and baking soda and remove from heat.
  • Slowly add the almonds to the toffee mixture and stir until coated.
  • Line a baking sheet with wax paper.
  • Transfer the almonds to the prepared baking sheet, arranging them in a single layer.
  • Spread melted chocolate over the top.
  • Sprinkle sea salt over the top and press down slightly.
  • Place the toffee in the refrigerator to chill until set.
  • Once chilled, break it into pieces.
  • Store in an airtight container.