Place sugar into shallow pan and on Induction low to medium heat, cook without stirring until sugar melts and creates a liquid caramel. Pour onto Silpat mat and allow to cool until solid.
Break into pieces. Place toffee, almonds and salt into TM bowl and mill 30 sec/speed 6-7 until oils are released from almonds and it is starting to form a paste. Scrape down sides of bowl, and blend 10-15 sec/speed 6-7 or until starting to liquefy.
Reserve in an airtight container in the fridge until use.