In a large, heavy-bottomed saucepan, combine the butter, sugar, and salt over medium heat, stirring until the butter is melted.

Allow the mixture to come to a boil, then cook until it reaches a dark amber color, stirring occasionally.

While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.

Once the toffee reaches the proper temperature and color, pour it onto the prepared baking sheet, spreading evenly.

Sprinkle the chocolate chips over the hot toffee and let them sit for a minute or two to soften.

Once the chocolate has softened, spread it into a thin, even layer.

Sprinkle the finely chopped almonds over the melted chocolate and gently press them in.

Place the toffee in the refrigerator to chill until fully set.