Soft chocolate caramels with almonds

Line a 9 by 9 shallow baking dish with parchment.

In the first saucepan warm the heavy cream, unsalted butter, vanilla paste, kosher salt and baking soda over low until smooth and melted; keep warm on low.

In the second saucepan combine the sugar, corn syrup and four tablespoons of water poured around the edges.

Stir over medium heat to dissolve the sugar into a clear solution; once it comes to a boil stop stirring and wash down any crystals on the sides with a wet pastry brush.

Swirl rather than stir and cook up to 283F, tilting the pan so the thermometer reads in depth without touching the bottom.

Kill the heat and slowly add the warm cream mixture; stir well to combine the fat and sugar.

Once cooled a little below boiling, stir in the chopped unsweetened chocolate until smooth, scraping down the sides.

Cook again over medium, stirring and scraping the bottom constantly to prevent scorching, lowering the heat near the end, to 237F, the soft ball stage.

Off the heat stir through the almonds and pour immediately into the prepared dish, scraping the sides but not the bottom; spread into an even layer.

Let cool and set fully, several hours, then unmold and slice; wrap pieces individually in foil candy wrappers or parchment squares.