INGREDIENTS
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1 cup slivered blanched almonds
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1/2 cup sugar
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4 tablespoons (1/2 stick) unsalted butter, at room temperature
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2 tablespoons light corn syrup
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2 tablespoons heavy cream
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1/4 teaspoon pure vanilla extract
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1/8 teaspoon kosher salt
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2 teaspoons all-purpose flour
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4 ounces bittersweet chocolate, melted and cooled to room temperature