2 cups butter
2 cups sugar
1/4 tsp salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds
In a large heavy bottomed saucepan combine the butter, sugar, and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil and cook until the mixture becomes a dark amber color. Stir constantly or the butter and sugar will seperate.
While the toffee is cooking, cover a large baking sheet with aluminum foil.
As soon as the toffee reaches the proper temp (285 degrees or the right color), pour it out onto the prepared baking sheet. Sprinkle the chocolate chips over the top and let it set for a minute or two to soften. Spread the chocolate in a thin layer once it is melted. Sprinkle the nuts over the chocolate and press in slightly.
Place the toffee in the refrigerator to chill until set. Break into pieces and store in an airtight container.