Line a baking tray with parchment paper.
In a heavy-bottomed saucepan, combine the
Granulated Sugar (1 cup)
Unsalted Butter (1 cup)
Vanilla Extract (1 tsp)
Sea Salt (1/2 tsp)
. Cook over medium heat, stirring every 1-2 minutes until the mixture is dark golden brown, (the color of peanut butter), 10-15 minutes total. (It may take longer depending on your climate, but don’t turn up the heat).
Once the correct color is achieved, pour the mixture onto the baking sheet. Immediately sprinkle the
Semi-Sweet Chocolate Chips (2 cups)
over the hot toffee, and let sit for 1-2 minutes.
Once the chocolate has melted, spread it over the toffee and immediately sprinkle with
Roasted Almonds (1 cup)
and Sea Salt Flakes, if desired.
Place in the freezer for 15 minutes to cool completely, then break up into pieces and serve.