Ingredients
Yield: about 1 pound toffee
Total Time: 2 hours, includes cooling
2 cups (340g; 12 ounces) whole almonds, such as Diamond of California Whole Almonds*
1 cup (230g; 8 ounces) unsalted butter, cubed
1/2 cup (120ml; 4 ounces) warm water
1 cup (199g, 7 ounces) granulated sugar
1 teaspoon salt
1 teaspoon light corn syrup
8 ounces (224g) dark chocolate, finely chopped*
sea salt for sprinkling on top
Preparation
