Prepare all the ingredients and have them ready and on hand. Have the thermometer ready and the baking shet prepared with the parchment paper or the silicone mat.
Add the sugar, butter, and 2 tablespoons of water into a saucepan. Turn on medium heat and stir until it reaches a temperature of 305ºF. The mark on the thermometer says, "hard-crack."
Turn off the heat and mix in the vanilla.
With great care and with good pair of kitchen gloves, empty the caramel on the prepared baking sheet. Let it cool for a minute and sprinkle the chocolate pieces on top. With a spatula, spread the chocolate over the caramel.
Immediately sprinkle the almond pieces and a pinch of salt.
Let cool completely, break into pieces and store in a tightly closed container.
Store with a piece of parchment or wax paper between each layer in a tightly closed container.