Line two cookie sheets with silicone baking mats or buttered parchment paper.

In a heavy bottomed stockpot, combine butter, sugar, water and salt. Be sure to stir constantly until boiling.

Clip your candy thermometer on the edge of the pot and continue to cook over medium heat until the thermometer reaches 298 degrees. No more, no less!

Now for the science experiment, turn off the heat and add in the vanilla until mixed well.

Divide the toffee evenly between the two sheets, spreading thin. Work quickly guys!

Wait for the toffee to completely cool and blot any excess butter off the surface.

While waiting, melt 2 and 1/2 c. of chocolate chips in a bowl fitted over a water filled sauce pan. The bowl should never be in contact with the water.

Pour and spread chocolate evenly between the two cookie sheets of toffee. Sprinkle with 1 c. of toasted almonds immediately. Place in the fridge so the chocolate can set up quickly.

While setting up, melt the remaining chocolate.

Remove the sheets from the fridge and flip over to the other side. The toffee may break. No biggie.

Coat the other side with the melted chocolate and sprinkle with remaining nuts. Place in the fridge to set. Break up in large or small pieces. Say Grace and enjoy!