Prep the baking sheet: Get out a large baking sheet and cover it with aluminum foil. Then pour out your almonds on to the foil so that it covers it.

Get out a 4 to 6 quart-sized pot and slightly melt the butter in it. Then add the sugar, vanilla extract and salt to the same pot.

Make the toffee mixture: Place the pot over high heat and stir the ingredients constantly until they melt and begin to boil. Once it has come to a boil continue to stir/cook the ingredients for an additional 7 to 9 minutes or until it takes on a caramel color.

Pour the hot toffee mixture over the almonds covered baking sheet and smooth it out with a spatula.

Melt the chocolate over the toffee: Place the chocolate over the hot toffee and then cover it with another baking sheet so that the chocolate can melt. Once the chocolate has melted use a spatula to smooth it out over the toffee in an even layer.

Let it cool in your fridge for at least 2 hours.

Break up the toffee: Take out a knife and gently stab the toffee so that it breaks up into pieces. You can also try to cut these into square shapes, however, I find that it doesn’t always work out so keep it easy on yourself. You will also be left with a bunch of leftover crumbs that are great for saving and pouring over ice cream.

Enjoy!