January 20th is National Buttercrunch Day.
2 cups granulated sugar
1-1/2 cups butter
1 cup sliced almonds
1 bag chocolate chips
1 teaspoon vanilla
Butter a cookie sheet. Melt butter and sugar and bring to a boil. Add almonds and vanilla. Stir until golden brown (280F). Spread onto a cookie sheet and sprinkle with chocolate chips. Let stand 1 minute then spread melted chips over toffee. Top with more sliced almonds if desired.
Alternatively, leave almonds out of the toffee and only sprinkle them on top of the chocolate.
photo by Glane23, Wikipedia.org