Preheat the oven to 375 degrees F. Line a 9x13-inch baking sheet with parchment paper (make sure it’s rimmed). Cover the bottom of the pan in a layer of broken mini pretzel pieces. Set aside.

In a medium saucepan over medium heat, combine the butter, dark brown sugar, almond and vanilla extract. When the mixture starts to bubble, let it cook for 3 minutes without stirring.

Right away pour the hot caramel mixture over the pretzels, drizzling from side to side, to cover most of the pretzels.

Bake for 5 minutes. Remove the pan from the oven and place the pan on a cooling rack. Immediately, while hot, sprinkle chocolate chips evenly on top of the caramel pretzels. Let the chocolate chips sit for 2-3 minutes until they melt. Next, use a spatula or rubber spatula to gently spread the melted chocolate evenly over the toffee. Lightly sprinkle roasted, finely chopped almonds. Sprinkle it with sea salt.

Let the toffee completely cool at room temperature. Break the toffee into pieces and enjoy!

TIP to cooling quicker: Refrigerate if needed to help the chocolate set up.