2 cups butter
2 cups white sugar
¼ tsp. salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds
1. In a large heavy bottomed saucepan, combine the butter, sugar, and slat. 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, and the temperature has reached 285 degrees F (197 degrees C). Stir occasionally.
2. While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
3. As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press it slightly.
4. Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.