2 cups blanched almonds
1 cup + 2 tsp. unsalted butter, divided
2 teaspoon fleur de sel
1 cup sugar
5 tablespoons water
1 cup chocolate chips (I prefer dark or semi-sweet)
Preheat the oven to 350.
Place the almonds in a baking dish. Toast until golden, about 12 minutes.
While the nuts are still warm, toss with two teaspoons of butter and fleur de sel until coated.
Spread the nuts out one a piece of aluminum foil into the shape of a large oval.
Cook the remaining butter, sugar, and water in a heavy saucepan, stirring constantly, until a candy thermometer says it has reached the hard crack stage. Remove from heat immediately and pour over nuts.
Allow to sit for five minutes and spread chocolate chips over the surface of the warm toffee.
When melted use a knife to spread the melted chocolate across the top of the toffee.
Any salted almonds that are not covered in toffee or chocolate can be removed and chopped as a garnish.
Allow the toffee to sit until the chocolate has set. If you’re in a hurry, place the toffee in the refrigerator to set more quickly.
When set, use a large knife to cut the toffee into pieces.
Recipe Credit: Cherry Tea Cakes