3/4 c. more butter
1 c. firmly packed brown sugar
3/4 cup chopped almonds
chocolate chips (about 1/2 cup)
Line 8" square baking dish with foil, extending up on 2 sides (so you can grab the ends). Butter foil lightly.
In 2-quart glass bowl, place butter and sugar. Microwave on HIGH for 1 minute. Beat with wire whisk until smooth, microwave on HIGH 4 more minutes. Stir in 1/2 cup of almonds. Microwave uncovered on HIGH for 2 more minutes or until mixture thickens. Watch it -- it tends to burn.
Be very careful if you do this in the microwave -- I blew the fuse on mine twice making this. It gets VERY hot!
Put butter and sugar in large saucepan. Cook on high til it reaches soft/medium crack stage, I think that's 210F or so on the candy thermometer. Stir, stir, stir - it will burn if you don't. When it's been boiling for a few minutes, stir in 1/2 cup of almonds. Keep cooking it - it will change color a bit and change texture.
I test it by dripping some off the spoon onto ice, if it gets like caramel real fast it's done.
Pour into prepared dish (work fast! It starts to get hard) and sprinkle with chocolate chips. Cover with plastic wrap for a few minutes until chips melt (It will melt even if you don't cover it.) Spread melted chocolate over toffee evenly and sprinkle with remaining almonds. Refrigerate for at least 1 hr. Break into pieces.