Chocolate Almond Pretzel Toffee

From the kitchen of SteakNPotatoesKindaGurl

• 1 and 1/2 sticks unsalted butter
• 3 tbsp water
• 3/4 cup granulated sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 35 mini pretzels
• 2/3 cup milk chocolate chips
• 1/2 cup roasted almonds, chopped
• a pinch or two of sea salt, for topping

Place butter, water, sugar, and salt in a saucepan and heat on medium-high heat until melted. Bring to a boil and let cook until mixture reaches a soft crack stage (approximately 285 degrees), when it reaches a light caramel color. Remove toffee from heat and stir in vanilla extract.

Line pretzels close together in a single layer on top of a parchment-lined baking sheet. Pour the toffee over the pretzels and spread evenly. Let the toffee sit for at least 20 minutes or until hardened.

In a small microwaveable bowl, heat the chocolate chips in the microwave for a minute, stirring occasionally. Spread onto the hardened toffee. Top with chopped almonds and sprinkle with sea salt. Leave at room temp or refrigerate until chocolate has set. Break into pieces and store in an air-tight container at room temp.