Preheat oven to 350° F/175C. Line a baking sheet with parchment paper.

Spread the almonds on the baking sheet in an even layer.

Bake the nuts for 7-10 minutes, just until the skins are beginning to crack and the nuts are fragrant.

Remove the baking sheet from the oven and let the nuts cool.

Combine maple syrup, coconut oil, salt, and vanilla extract in a medium saucepan. Allow to simmer over medium heat. Stir gently until the ingredients are combined and just starting to bubble.

Gently add the almonds to the pan, stirring until they are completely coated.

Turn the heat down to medium low, and continue cooking, continuously stirring until syrup is cooked down and thickly coating the almonds, for about 4 minutes. If the oil starts to separate from the syrup, stop the cooking process.

Spread the almonds on the lined baking pan. Try to separate the nuts so they don't stick together. Allow the almonds to cool completely.

To melt the chocolate, place the chopped chocolate in an oven-safe bowl set over a pot of simmering water until it's almost completely melted.

Remove the saucepan from the heat and stir until the chocolate is completely smooth and silky.

Add all the candied almonds into the chocolate, gently stirring to coat. Use a fork to take out individual almonds and place on the parchment paper to cool and set.

Before the chocolate sets, sprinkle on a small amount of flaky sea salt. We like Maldon.

Once chocolate coating is completely hard, the almonds can be stored in an airtight container at room temperature for about a week and up to 10 days.