225 grams Toasted Almond, Chopped coarsely
2 tablespoons Water
115 grams Unsalted Butter
200 grams Granulated sugar
50 grams Light brown sugar
1/4 teaspoon Baking soda
1 teaspoon Vanilla extract
1 cup Chocloate chips
Hazelnut or Walnut oil
1. Lightly oil a baking sheet. Sprinkle half the nuts into a compact rectangle onto the oiled baking sheet.
2. Add the salt, sugars, butter and water to a saucepan. Attach a candy thermometer and brush off all sugar granules from the sides the pan with a wet pastry brush. Heat the syrup and cook to 149℃. Do not stir. At 149℃ remove the toffee from the heat and stir in the baking soda and vanilla.
3. Quickly pour the toffee over the nuts in an even layer. Add the chocolate chips and wait until the chocolate has melted. Use a spatula to spread the chocolate evenly and sprinkle over the salt. Make sure all the toffee is covered with chocolate. Sprinkle the remaining nuts over the chocolate and press them lightly into the chocolate using your hands. Let cool completely before serving.