Dark Chocolate Almond Brittle

In a large pot, stir together sugar, corn syrup and the water. Bring to a boil; continue boiling at a steady rate without stirring until mixture reaches 280° to 290°, about 5 to 10 minutes.

As soon as the mixture reaches temperature, remove it from the heat. Immediately stir in the vanilla and chopped almonds, followed by the almond butter. Using two forks to help, spread mixture onto a baking sheet lined with nonstick foil, a silicone baking mat or very well-greased heavy-duty foil. Let cool until firm.

Meanwhile, heat the chocolate and canola oil in the microwave, stirring every 30 seconds until melted. Carefully invert brittle so flat side faces up. Spread chocolate on top. Sprinkle with coarse or flaky sea salt. Let set before chopping or breaking into pieces. Store in the refrigerator.