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1
Preheat oven to 325 degrees .
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2
Spread out almonds on a baking sheet and bake, stirring occasionally, until lightly browned, 5 to 7 minutes.
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3
Let Cool.
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4
Coarsely chop chocolate chips in food processor, pulsing on and off.
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5
Transfer to medium bowl.
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6
In same processor bowl, coarsely chop almonds, pulsing on and off.
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7
Add to chocolate chips, tossing to combine.
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8
Spread half of mixture evenly over bottom of a well-greased 13 x 9-inch baking pan.
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9
In a heavy medium saucepan, bring butter and brown sugar to a boil, stirring constantly, over medium heat.
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10
Cook 5 to 7 minutes, or until syrup is light golden-brown and just reaches the hard crack stage (300 degrees F on candy thermometer).
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11
At that point, a bit of syrup, when dropped into a boil of ice water, should separate into threads that are hard and brittle.
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12
Pour hot syrup evenly over nut mixture.
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13
Top with remaining nut mixture, smoothing and pressing down gently with a spatula.
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14
Refrigerate until toffee is set and chocolate is firm, about 1- 1/2 hours.
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15
Cut into squares or irregular pieces.
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16
Store in a tightly covered container in refrigerator up to 2 weeks.
