1 c butter
¼ tsp salt
1 tsp vanilla
1 cup almonds. chopped (or more if you like yours really nutty)
Place tin foil on a cookie sheet. Sprinkle almonds in ½ the sheet. Heat ingredients, except almonds and chocolate chips, in saucepan to 280 stirring constantly. Pour on top of almonds. Let stand for 10 minutes or so until mostly cooled. Sprinkle with chocolate chips and spread once melted. Then top with more almonds. Makes about 2 lbs of toffee.