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- 1 cup slivered blanched almonds
- 1/2 cup sugar
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 2 tablespoons light corn syrup
- 2 tablespoons heavy cream
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon kosher salt
- 2 teaspoons all-purpose flour
- 4 ounces bittersweet chocolate, melted and cooled to room temperature
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