Preparation

Step 1: Prepare the pan. Line an 8×8-inch baking pan with parchment paper and lightly grease the paper to ensure the caramels don’t stick.

Step 2: Make the caramel. In a medium-sized, heavy-bottomed saucepan, melt the butter over medium heat. Once the butter has melted, add the sugar, corn syrup, sweetened condensed milk, and salt. Stir constantly to prevent burning.

Step 3: Cook the mixture. Using a candy thermometer, cook the mixture to 245°F (or until it reaches the firm-ball stage). Stir gently to avoid scorching, as caramel can burn quickly. This process can take up to 10-15 minutes, so patience is key!

Step 4: Add the vanilla and toffee bits. Once the caramel has reached the desired temperature, remove it from the heat and stir in the vanilla extract and toffee bits. Stir well to distribute the toffee throughout the caramel.

Step 5: Add the almonds. Gently fold in the chopped toasted almonds, ensuring an even distribution.

Step 6: Pour the mixture. Carefully pour the caramel mixture into the prepared baking pan, spreading it evenly. Allow it to cool for at least an hour at room temperature, or until it is firm enough to cut.

Step 7: Garnish and cut. If desired, sprinkle a touch of sea salt and extra almonds on top before the caramel completely sets. Once fully cooled, use a sharp knife to cut into squares or rectangles.

Step 8: Serve or package. These caramels make beautiful gifts when wrapped in parchment paper squares or cellophane bags. Enjoy or share with loved ones!