Line an 8x8 or 9x9 square pan with parchment paper.

Sprinkle 1/2 cup of the chopped almonds evenly across the bottom. Set aside.

In a small heavy bottomed saucepan, combine butter and sugar.

Heat over low, stirring until the butter has melted and the sugar has dissolved.

Once the mixture begins to bubble, insert a candy thermometer.

Stir very frequently until the mixture reaches 300°F (hard crack stage).

Remove from heat.

Keep stirring the mixture.

Carefully pour the toffee mixture into the prepared pan on top of the almonds. Let sit for 5 minutes.

In a microwave safe bowl in 30 second intervals melt your chocolate chips.

Spread the chocolate over the toffee.

Top with the remaining almonds.

Refrigerate for at least 2 hours or until set.

Slice into pieces and serve!