Prep: 5 mins | Cook: 20 mins (2hrs for cooling) | Serves: 5+
1 cup roasted almonds
2 cups knot-shaped pretzels
1 cup salted butter
1 cup castor sugar
1 tsp of vanilla essence
80g white chocolate slab, melted
Spread the roasted almonds and pretzels over tin foil on a medium-sized baking tray.
Place the butter, sugar and vanilla essence in a pot and melt these ingredients together. Drop to a medium heat and continue whisking the mixture for about 8-10 minutes. Be prepared for quite a work-out or source an extra pair of hands for this part!
The mixture will change colour slowly. Take it off the stove when it becomes a light brown colour. Pour immediately over the almonds and pretzels, and move the tray around to coat as much as possible.
Allow to cool for about 15 minutes then drizzle melted chocolate of your choice over the top.
It should take about 1-2 hours for the almond toffee pretzel bark to harden then break it into pieces with your hands. You can place the tray into the fridge to speed up this process.