CRUSHED Toffee & Dark Chocolate Strawberries

INGREDIENTS:
-15-20 Strawberries
-10oz Dark Chocolate Chips
-2 Cups White Sugar
-2 Cups Butter
-3/4 Cup Almonds (finely chopped)
-1/2 t Vanilla Extract
-1/4 t Salt

METHOD to the MADNESS:
-In Large Sauce Pan, over Medium Heat, Combine Sugar, Butter, & Salt.
-Stir until Butter is Melted, allowing Mixture to come to a Boil.
-Reduce Heat & simmer until Temp of Toffee has reached 285°F, stirring irregularly.

-While Toffee is simmering, Spread Aluminum Foil or Parchment Paper over Baking Sheet.
-When Toffee has reached appropriate Temp, pour evenly over Lined Baking Sheet.
-Sprinkle Almonds over resting Toffee.
-Using Palm of Hand or Spatula, lightly press Almonds into Toffee.
-Cover & Refrigerate until Toffee is Completely Set & Chilled.
-Pull from Refrigerator & CRUSH Toffee in to Small Pieces/Bits.

-While Toffee finishes Chilling… Using Paring Knife, Remove Stem & Cut Cone-Shaped Space out of Strawberry.
-Fill each Strawberry to the Brim with the Chilled & Crushed Toffee, packing tightly the Toffee into Strawberry.

-In Medium Sauce Pan, over Medium Heat, melt Chocolate Chips, stirring irregularly.
-Do NOT allow Chocolate to come to a Boil/Simmer.
-Pull Pan of Chocolate from Heat once Chips in Liquid State.
-With a Large Spoon, drizzle Warm Chocolate over Toffee-Stuffed Strawberries.

-When ALL Strawberries are well-covered in Chocolate, Lick Spoon & Sauce Pan of any remaining Chocolate.

-Place Chocolate-Covered Strawberries into Refrigerator for 30 Minutes to Cool.
-Pull from Chiller. Serve. Enjoy. SMILE!