Instructions

1. Line a large baking sheet with parchment paper. Set aside.
2. In a large bowl, melt the chopped baking chocolate in the microwave, heating in 30 second increments to avoid seizing. Alternatively, you can use a double boiler.
3. Once the chocolate is thoroughly melted, add the almonds and the toffee bits and stir to combine. Ensure all of the almonds are totally covered. No almond left behind!
4. Using a spoon, drop clusters of the chocolate covered almonds onto the baking sheet – you get to determine the size of your clusters!
5. Place the baking sheet into the fridge for 10 minutes until firm.
6. Warm the salted caramel sauce, then drizzle over the almond clusters. Lightly sprinkle the sea salt over the clusters.
7. Place the baking sheet back into the fridge for about 10 minutes, until the sauce has hardened.