Line a small baking tray (I used 9x13 one) with parchment paper and set aside.
In a medium saucepan, melt the butter, molasses, brown sugar, granulated sugar, and salt together over medium heat. You can stir occasionally with a whisk until it reaches 250°Fahrenheit/120°Celsius. Once it reaches that temperature, whisk consistently until it reaches 300°Fahrenheit/150°Celsius. Take it off the heat immediately.
Add the vanilla extract and whisk. Pour the mixture into the prepared pan, using an offset spatula to spread it out.
Sprinkle the chopped chocolate or chocolate chips on top of the toffee and leave for a few minutes. Spread the melting chocolate to evenly cover the toffee. Finish by sprinkled your toasted almonds and a flaky sea salt.
Leave to cool completely. Once the chocolate has completely set (you can speed this up by placing in the fridge!), use a knife or your hands to break it apart.
As this chocolate isn't tempered, it's best to store it in the fridge.
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.
Molasses: be sure to use unsulphured molasses. You can also use black treacle instead.
Butter: I use European style butter, like Kerry Gold, in my recipes. This will make your finished bake much creamier and richer.Toasting Almonds: Preheat your oven to 350°Fahrenheit/175°Celsius. Place the slivered almonds in a baking pan and bake for 10-12 minutes, until lightly toasted. Storage: store in an airtight container in the fridge for up to 1 week - if it will last that long!This recipe is adapted from Smitten Kitchen's Coffee Toffee.