Adapted from CL
2 cups sugar
1 pound butter
1 cup water
1/2 teaspoon salt
3 cups almond, sliced, divided
1 teaspoon baking soda
12 ounces chocolate chip--milk or semisweet
Reserve and coarsely chop 1 cup of the almonds, toast lightly in a skillet, and set aside.
Mix sugar, butter, water, and salt in large, heavy saucepan and heat to boiling over medium to medium high heat until it foams and reaches 240 degrees on a candy thermometer.
When temperature reaches 240, stir in 2 cups of almonds. Stir mixture constantly and watch temperature carefully until mixture reaches 295 degrees.
Remove from heat, stir in soda and QUICKLY pour onto a cookie sheet covered with butter, greased waxed paper, or Reynolds Release foil. Mixture should start to harden immediately.
Immediately scatter chocolate chips over the surface. Once they begin to melt, use an offset spatula to spread the chocolate. Immediately dust with finely chopped nuts.
Let sit until toffee hardens and chocolate sets. Once cool, it may need to go in the refrigerator to harden the chocolate.