6 oz (175 g) good quality bittersweet chocolate, chopped
1 cup (250 mL) granulated sugar
½ cup (125 mL) corn syrup
1 cup (250 mL) coarsely chopped toasted whole almonds
1 tbsp (15 mL) butter
2 tsp (10 mL) Windsor® Coarse Kosher Salt, divided
1 tsp (5 mL) vanilla extract
1-½ tsp (7 mL) baking soda
Place chocolate in a bowl set over very hot water. Stir often, until melted.
Meanwhile, place sugar and corn syrup in a large pyrex measuring cup or bowl; mix well. Microwave on HIGH for 4 minutes. Stir in almonds. Microwave on HIGH for an additional 4 minutes. Stir in butter, half of the salt, and vanilla. Microwave on HIGH 1 minute. Add baking soda, stir and quickly pour mixture onto parchment paper-lined baking sheet. Spread out using lightly greased metal spatula. Let cool 5 minutes; pour melted chocolate over top, spreading to coat. Cool slightly before sprinkling with remaining salt. Cool completely and refrigerate; break up into pieces.
Makes approx. 14 pieces