Melt the chocolate in a double boiler. Add 2 inched of water to a medium saucepan or pot and bring to a gentle simmer.

Place a heat-safe bowl on top of the pot so that the bottom of the bowl is not touching the water. You want the steam from the water to warm the bowl.

Add the chopped chocolate to the bowl; stir occasionally with a spatula until melted and smooth.

Remove the bowl from the heat.

Combine candies and almonds in a large bowl. (Keep a small amount of peppermint for topping.)

Line a baking sheet with parchment paper.

Pour the chocolate into the candy/nut mixture. Gently stir together. Pour right away onto the parchment paper. Chill for about 10 minutes until slightly firm but not sticky.

Sprinkle with remaining peppermint candy and sea salt.

Place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle). It also freezes well!