|Butter||3⁄4 Cup (12 tbs)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Almonds||3⁄4 Cup (12 tbs), finely chopped|
|Semi sweet chocolate chips||1⁄2 Cup (8 tbs)|
Line an 8 inch square baking dish with foil, extending it up and over two sides; butter foil lightly and set aside.
In a 2 quart glass measure, place butter and sugar.
Microwave, uncovered, on HIGH (100%) for 1 minute.
Beat with a wire whip until smooth; microwave, uncovered, on HIGH (100%) for 4 more minutes.
Stir in 1/2 cup of the almonds.
Microwave, uncovered, on HIGH (100%) for 2 minutes or until mixture thickens. (Watch carefully because sugar burns quickly.)
Stir with a wire whip.
Place prepared dish on a flat surface and immediately pour in mixture.
Sprinkle with chocolate chips and cover with plastic wrap for 4 minutes until chocolate melts.
Spread melted chocolate evenly over top and sprinkle with remaining 1/4 cup almonds.
Refrigerate, uncovered, until chocolate hardens.
Remove toffee from dish and peel off foil.
Break toffee into pieces, pack in shallow containers, cover, and refrigerate.
Toffee will keep for several months in the refrigerator.