Dark Chocolate Almond Toffee with Sea Salt

Method

1. Preheat the oven to 300°F. Line a large baking sheet with parchment paper or a silicone baking mat (preferred). Spread the almonds on the sheet and toast for 15 minutes, stirring them twice during baking. Remove from the oven and let cool. Set aside 1 cup of whole almonds; chop the remaining cup finely, or pulse them in a food processor a few times, and set aside for topping.
2. Line a 12×17-inch jelly roll pan with a silicone baking mat or parchment paper. Set aside.
3. In a 3-quart heavy-duty saucepan, melt the cubed butter over medium heat, stirring occasionally with a wooden spoon (about every 2 minutes). Once melted, add the water, sugar, salt, and corn syrup. Stir constantly until the sugar dissolves, then brush down the sides of the pan with a water-moistened pastry brush. Attach a candy thermometer to the pan, making sure it doesn't touch the bottom.
4. Continue stirring occasionally until the mixture comes to a boil. Once boiling, stop stirring. Watch for rapid bubbles, a thicker consistency, and a slightly darker color around 235°F. At 265°F, stir in the 1 cup of toasted whole almonds. If the mixture separates, remove the thermometer temporarily and stir vigorously until it comes back together. Reattach the thermometer and brush off any candy on the sides with the pastry brush. Cook and stir until the candy reaches 290°F.
5. Turn off the heat, remove the pan from the stove, and pour the toffee onto the prepared jelly roll pan. Smooth it into an even layer—it should be thick and not spread to the edges. Let cool for 5 minutes. Sprinkle half of the chopped chocolate over the top. Let it soften and melt from the residual heat, then spread it into a thin, even layer. Sprinkle half of the crushed almonds over the wet chocolate and press down gently with the back of a spatula to adhere. Refrigerate for 20 minutes to set the chocolate.
6. Once set, flip the toffee over as a whole—it should peel off the silicone mat easily. Melt the remaining chocolate in the microwave in 10-second spurts, stirring until smooth. Spread it over the toffee and top with the remaining chopped almonds, pressing gently. Sprinkle with sea salt. Refrigerate again for about 20 minutes until the chocolate is set. Then slice with a sharp knife or break into pieces of your desired size.