Step 1

Line a large cookie sheet with a silicone liner or buttered parchment paper. Set aside.

Step 2

In a large heavy pan, heat the butter, sugar, water, corn syrup, salt, and vanilla over medium heat. Bring to a boil.

Step 3

Continue cooking till mixture reaches about 290 degrees and turns a deep caramel color. (Right between the soft and hard crack stage.) Watch carefully, it can burn quickly after it reaches 280°.

Step 4

Quickly pour the hot mixture onto the pan. Let it sit for about 3-5 minutes, then sprinkle the chocolate chips evenly over the top.

Step 5

Let sit for 5-10 minutes or till chocolate is melted. Spread the chocolate over the top, then sprinkle with chopped almonds.

Step 6

Let toffee cool completely, then break into pieces.