Instructions: Toast almonds in oven. Reserve 1/4 cup and finely chop the remaining 3/4 cup Butter a 9 x 9 pan, dust bottom of pan with 1/4 cup of chopped almonds, sprinkle chocolate morsels on top of almonds (save about 15 pieces for later) and set aside. Place sugar, butter, corn syrup, and 1 cup of cream in a heavy 2 quart pan and bring to a rolling boil over medium high heat. Slowly add the second cup of cream in a slow trickle so the boiling does not stop. Stir continually.

When all of the cream is added, place the thermometer in the pan. As the temperature increases, reduce the heat. Cook to 246 degrees F. for a firm caramel. Cook 2 degrees less for a softer caramel. Add remaining 3/4 cup chopped almonds, cut vanilla bean in half and scrape the insides into caramel mixture (or add the 1 tsp. of real vanilla extract). Stir and pour the caramel mixture into the pan. Dot top of caramel mixture with the remaining chocolate morsels and let stand for a few minutes. Place a whole almond on top of each chocolate piece. Let it set a room temperature until firm, then cut with a lightly butter knife.

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