This recipe, from customer Rebecca H. of West Des Moines, is part of her award winning ice cream! It's equally as good by itself as a snack.
1 C. Almonds, Blanched, Toasted, and Finely Chopped
1 Tbsp. Water
2 Tbsp. Butter, Cut Into Pieces
2 Tbsp. Butter Infused Olive Oil
1/2 C. Sugar
2 Tbsp. Dark Brown Sugar, Packed
1/8 tsp. Baking Soda
1/2 tsp. Vanilla Extract, Mexican
1/2 C. Bittersweet Chocolate Chips
1/2 tsp. Sea Salt, Coarse
Spread half the chopped almonds into an even layer, approximately 8 inches round, on an ungreased baking sheet.
Add the water, butter, olive oil, and sugars to a small, heavy bottomed sauce pan. Stir together and insert a candy thermometer into the pan. Cook the mixture over medium heat, stirring as little as possible. When the mixture reaches 300°F, remove the pan from the heat and immediately stir in the baking soda and vanilla extract; mix until just combined (don't over mix).
Working quickly, pour the hot toffee mixture over the almonds on the baking sheet, and spread the toffee over the circle, trying to disturb the almonds as little as possible. Sprinkle the chocolate chips over the toffee, wait 2 minutes for the chips to melt, then use a spatula to spread the chocolate into an even layer over the toffee. Sprinkle with the sea salt. Scatter remaining almonds on top and press them into the chocolate. Cool completely, until the chocolate is firm.
If you don't have Mexican Vanilla Extract, Tahitian or Bourbon Island will work just fine.