Spread the chopped almonds on a baking sheet and bake at 350°F for about 4 minutes, or until fragrant.
1½ cup finely chopped almonds
Place ½ tablespoon of the toasted almonds into the bottoms of each square of the silicone tray. (Tip: You may want to place the silicone tray on a small baking sheet to make it easier to move around.)
In a heavy-bottomed pot, combine the sugar, water, salt, and butter. Place over medium heat and bring to a boil, stirring frequently. 1 cup unsalted butter, 1 cup granulated sugar, ¼ cup water, ½ teaspoon salt
Once the mixture starts boiling, stir occasionally until it reaches 300°F (the hard crack stage).
Remove the pot from heat and carefully stir in the vanilla extract. Then, immediately pour the toffee mixture into each of the squares in the silicone tray. Let the toffee cool and harden for about 2-3 hours at room temperature, or refrigerate for at least an hour. Be sure to let the toffee come to room temperature before coating it in chocolate. 1 teaspoon vanilla extract or paste
Place half of the chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted. Once melted, add the remaining chocolate chips and stir until completely smooth.
Remove the squares from the silicone mold. Dip each one into the melted chocolate, using a fork to gently lower it into the chocolate and tap it on the side of the bowl to remove excess. Place the chocolate-coated toffee squares onto a parchment-lined baking sheet.
Sprinkle the remaining chopped almonds on top of the chocolate-covered squares.
Allow the chocolate to set for 20-30 minutes in the fridge before serving or packaging.
