Ingredients

1 cup/143g raw almonds
1 cup/227g unsalted butter, cubed
1 cup/200g sugar
1/2 teaspoon/2ml vanilla extract
1/4 teaspoon/1ml salt
1 1/2 cups semi-swee/265gt chocolate chips
1/3 cup/47g pecans, chopped

Preheat oven to 350F/180C/Gas 4

 Line a baking sheet with parchment paper or a silicone baking mat.

Spread almonds in an even layer on the prepared baking sheet. Place into oven and bake until toasted, about 10 minutes; set aside.

In a medium saucepan, combine butter, sugar vanilla and salt over medium heat. Cook, whisking constantly, until butter has melted and mixture is almond brown in color, about 10-15 minutes. Immediately spread the hot caramel mixture evenly over the almonds. Sprinkle with chocolate chips. After 1-2 minutes, spread the chocolate chips in an even layer until smooth. Sprinkle with pecans.

Let cool completely, about 2 hours. Break into pieces.