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1 cup butter

2 cups granulated sugar

1 cup toasted slivered or sliced almonds, divided use

1 cup semi-sweet chocolate pieces

1. Generously butter a large baking sheet. Set aside.
2. Combine butter and sugar in a large heavy saucepan. Cook and stir over high heat until mixture boils. Reduce heat to medium; cook, stirring constantly, until candy thermometer reaches 310*F (155*C). Remove from heat and add 1/2 cup of the almonds. Stir quickly and pour onto prepared baking sheet.
3. When it has cooled somewhat, but is still very warm, sprinkle the semi-sweet chocolate pieces over top. Once softened, spread chocolate with a spatula evenly over toffee. Sprinkle with remaining 1/2 cup of almonds.
4. Cool and and break into serving pieces.

Makes about 2 pounds.