Caramel Almond Chocolates

Directions

1. Prepare an 8″x8″ pan, by spraying with cooking spray, then line completely with parchment paper, leaving some overhang on two sides to help lift out the caramel after it’s done. Spray the paper lightly with non-stick cooking spray. Add 1 cup of almonds to the bottom of the pan (it should completely cover the pan, we’ll add the rest on top of the caramel)
2. Chop your favorite chocolate into fine pieces. (I use 64% dark chocolate feves)
3. Measure out your vanilla and have that ready on the side.
4. In a heavy bottomed, medium sized pot, place the butter, light brown sugar, cream, light corn syrup and salt, and cook over medium heat until a candy thermometer reaches 244°F. (I also use an instant read thermometer as it gets closer, to get the most accurate reading) You can stir in the beginning as the ingredients begin to melt and incorporate the ingredients well. Then, watch the thermometer very carefully, and turn the heat off once it reaches 244°F. Remove from heat and add the vanilla, and stir until incorporated. *Use a long handled silicone spatula.
5. Pour the caramel over the almonds in the pan, then add the rest of the almonds over the caramel. The caramel is soft, but firm enough to hold the almonds on top. Gently press them into the caramel, so that you will have a smooth top to cover in chocolate. (Be careful and use a chopstick or knife to push the almonds into the caramel)
6. Sprinkle the finely chopped chocolate over the top and allow it to warm up for about 5 minutes, then, using an offset spatula, smooth over the chocolate. It should be soft and melted enough to coat and cover the entire pan generously.
7. Set aside and allow it to cool to room temperature before attempting to cut. At least 6 hours. If your room temperature is warm, set it in the refrigerator for a few minutes to firm up the chocolate top before cutting, it will make it easier to handle. When cooled enough, remove the caramel using the parchment paper to lift it out and transfer to a cutting board and cut, to your preferred size, using a long serated knife. Enjoy!