- 1lb rawalmonds(whole, skin-on)
- 1lbunsalted butter
- 1teaspoon fleur de selsea saltor kosher salt or1/2 teaspoontable salt
- 2cupsgranulated sugar
- Chop the almonds until they are broken into chunks with a food processor or blender.
- Remove half and continue to grind the remaining portion into a coarse meal- Set both halves aside for later.
- Melt butter with salt on medium heat.
- Stir sugar in slowly.
- Continue cooking and stirring for approximately 15 minutes.
- At first, the sugar will sink to the bottom and not melt.
- Eventually, the sugar and butter will melt into each other into a pearly, puffy mixture (make sure your pan is large enough) and then will continue to darken from buttery yellow to tan.
- When it turns tan, stir in the chunks of almond and vanilla, darkening the mixture further.
- Continue stirring until the almonds are toasted- You will be able to tell by the scent- Be very careful at this point that the almonds do not begin to burn!
- The temperature should be about 280°/Hard crack stage and if butter starts to rise to the top, take mixture off the heat immediately.
- Stir it briskly once off the heat then pour into a 11×15 baking sheet that has been lined with aluminum foil or parchment paper.
- Cut 1/2 the chocolate up and melt over a double boiler and spread over the surface of the cooling toffee.
- Dust surface with 1/2 of the almond meal.
- Once cooled and hardened, melt the remaining chocolate, flip toffee out of the pan, and coat the bottom.
- Repeat dusting of almonds.
- Don’t get all stressed if the toffee breaks– it’s supposed to be handy-size chunks.
- Refrigerate until hardened thoroughly and finish breaking into piece.
- Continue to refrigerate or freeze until ready to serve/given as gift/eaten!
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