Wait right there. You don’t have to scroll down to double check.

I’ll admit it. The dark chocolate + sea salt combo is back again for a 2nd post.

I just can’t help it.

But, this one is different. It has almonds too. and toffee.

Figgy pudding, sch-muding.

These are the real holiday goods.

If you’re going to have dessert, save it for the good stuff- made with a few, real ingredients. Quality ingredients vs quantity of treats. Life is too short for dessert that is just ok- and so are your skinny jeans.

So, consider this my holiday gift to you- and everyone else around you {they make perfect little homemade presents & hostess gifts}. And enjoy every little amazing bite.

Wishing everyone the best and happiest holiday week- filled with great food, {wine}, {this toffee}, family, friends, love & joy.

xo,

Sarah

Almond-Dark Chocolate-Sea Salt Toffee:

Recipe adapted from Bon Appetit:

Ingredients:

2 cups unrefined cane sugar

4 sticks organic butter

1 lb dark chocolate (65%-75%). I used 4 lg Ghiradelli bittersweet baking bars.

1/2 cup almonds- chopped or whole.

course sea salt for sprinkling. I used pink himalayan sea salt for a great color.

Directions:

1. Line a baking sheet with foil or parchment paper

2. Add butter and sugar to a saucepan. Bring to a boil, stirring often until you get a nice brown caramel color, approx 12 minutes. Whisk as necessary to keep everything emulsified. Remove from heat and pour on the lined baking sheet.

3. Break chocolate into smaller pieces and melt in the saucepan. Add almonds and stir.

4. When melted, pour the chocolate evenly over the toffee on baking sheet. Use a spoon to redistribute however you need to:

5. Let cool for 10-15 min. Sprinkle with course sea salt of your choice and place in fridge to cool and solidify for at least 4 hours (I reccommend overnight if you can stand it).

6. Remove from fridge and break into pieces. {insert sample bite}. perfection. Store in the fridge until you’re ready to serve.