Step 1

Pull out a cookie sheet and line it with parchment paper. Set it aside where you'll have easy access to it.

Step 2

In a heavy bottom, medium sauce pan add the butter and granulated sugar.

Step 3

Over low heat, melt and stir the butter and sugar together, stirring until the sugar dissolves into the butter.

Step 4

Continue stirring until it starts to boil and the mixture is creamy and white.

Step 5

Turn the heat up to medium low and allow the mixture to boil (do not stir here) until the color has changed to an almond brown (approx 300°f or 149°c on an instant read thermometer) Once it has turned brown, remove from heat, add in the vanilla, stirring as little as possible to incorporate in the vanilla.

Step 6

Immediately pour onto the cookie sheet and spread until it is about 1/4 inch thick.

Step 7

Allow the toffee to cool and set for about 2 minutes. Sprinkle the chocolate chips on top of the toffee. Let the chocolate chips sit for about 5 minutes, or until melted.

Step 8

Spread the chocolate over the top of the toffee and sprinkle with the minced almonds, if desired.

Step 9

Allow the toffee to sit until completely cool and the chocolate has set up.

Step 10

Use a sharp knife to cut and break the toffee into small pieces.

Step 11

Store in an air tight container for up to 1 week.