In a large heavy bottomed pan, combine brown sugar, whipping cream, corn syrup, butter, and salt.

Cook on medium low, stirring occasionally, until your candy thermometer reaches 247 degrees.

Remove from heat and add vanilla.

Let caramel cool for about 5 minutes.

Prepare 2 large cookie sheets with parchment paper and lightly spray with nonstick cooking spray.

Add almonds to the caramel and stir to coat.

Carefully spoon out about a 4-5 almond clump and place on the cookie sheet.

Continue until you have used all of the almonds, and allow to cool for 1 hour.

Once cooled, heat melting chocolate in a microwave safe dish for 1 minute the stir to smooth.

Spoon about ½ tablespoon of chocolate onto each almond caramel clump and garnish with a light sprinkle of sea salt.

Cool until chocolate has hardened and store in an airtight container.