Step 1

Preheat the oven to 356 F.

Step 2

Place a saucepan over medium-high heat and add the butter and sugar.

Step 3

Once the butter has melted, add heavy cream and honey, and mix well.

Step 4

Simmer for about 5-7 minutes, or until the sugar has fully melted.

Step 5

Meanwhile, line a baking pan with parchment paper.

Step 6

Lower the heat, add the almonds, and mix until fully covered.

Step 7

Place the almond mixture on the baking sheet and spread evenly.

Step 8

Bake for 15-20 minutes. Baking time varies; please check the almonds after 15 minutes. If they're not golden brown, keep them in the oven and check every 90 seconds.

Step 9

Allow it to cool for at least 10 minutes.

Step 10

Once the caramelized almonds reach room temperature, you can start melting the chocolate.

Step 11

Place dark chocolate in a microwave-safe bowl. Heat for 25 seconds at a time, stirring after each interval, until the chocolate is fully melted.

Step 12

Add coconut oil and mix until fully combined.

Step 13

Flip over the caramelized almonds to the flat side and place them back in the baking pan.

Step 14

Pour the chocolate over the caramelized almonds and place it in the fridge for 10 minutes, then in the freezer for another 10 minutes or until fully set.

Step 15

Once the chocolate is set, take it out of the freezer and add flaky salt if desired.

Step 16

Cut or break the chocolate into pieces and serve.