INGREDIENTS
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Vegetable oil cooking spray
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1 cup (5 ounces) coarsely chopped smoked almonds
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1/2 cup heavy cream
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1 stick (4 ounces) unsalted butter, at room temperature
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1 1/2 cups light brown sugar
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1 tablespoon water
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3/4 cup bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli)
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Special equipment: a candy thermometer, a 12-count muffin pan