Chop up a bunch of almonds. Med. Grade/not too fine/not too thick. You will need enough to cover the bottom of a decent size baking pan/dish
Toast at about 200 degrees for a while (or up to 350 degrees – if your in a rush – just don’t let them burn). You can toast them for up to an hour or so…just turn them every once in a while; so they toast evenly. I just let em’ sit for a couple of hours at 200 degrees.
Put in a pot & bring to boil to 290 degrees (never less than 285 or more than 300. A really good candy thermometer is essential. Eventually though, you will know by the look and smell. It darkens just a tad upon cooling, but you don’t want to pour it out too light either. Also, you don’t want a pungent burnt smell. It should smell light its just starting to get smokey. Pour over the toasted almonds.
You will need to wait a couple of minutes until you can touch the toffee (but while it is still very warm). Spread out a cup of chocolate chips on the toffee. (If your toffee is too thick add a few more chips.) When the chips have melted, spread the chocolate and sprinkle. Don't put them on too early as they will sink into the toffee and it will look lumpy.