English Butter Toffee with Chocolate

Instructions:

1. Line a 9x13 inch rimmed baking sheet with parchment paper.
2. In a heavy-bottomed saucepan, combine 1 cup unsalted butter, 1 cup granulated white sugar, and 1/4 tsp salt over medium heat.
3. Stir constantly with a wooden spoon or heat-resistant spatula until the butter is fully melted and the sugar has dissolved into a smooth, golden liquid.
4. Increase the heat slightly and continue to cook without stirring too vigorously until the mixture reaches a deep golden brown brown color or a candy thermometer reads 300°F to 310°F (149°C to 154°C).
5. Immediately pour the molten candy onto the prepared baking sheet and spread quickly into an even layer.
6. Melt 12 oz semi-sweet chocolate chips and 2 tbsp unsalted butter together in a microwave in 30-second bursts or using a double boiler.
7. Stir 1 tsp vanilla extract into the melted chocolate until the glaze is glossy.
8. Pour the chocolate over the hot toffee, smoothing it to the edges with a spatula.
9. Immediately sprinkle 1 cup toasted almonds and 1/2 tsp flaky sea salt across the top, pressing them gently into the chocolate.
10. Let the candy set at room temperature for 2 hours or place in the refrigerator for a faster set.