-
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.