1 c. light brown sugar
1/2 c. (1 stick) unsalted butter
1/2 c. blanched almonds, finely chopped
1 tsp. vanilla extract

TOPPING:

6 oz. semi-sweet chocolate chips
1 c. blanched almonds, lightly toasted and finely chopped

Generously butter a cookie sheet.

Combine brown sugar and butter in medium sized heavy saucepan. Cook over medium heat, stirring often, until mixture reaches 280 degrees on candy thermometer. Immediately remove from heat. Quickly stir in 1/2 cup nuts and vanilla. Working very quickly, while mixture is hot, pour onto cookie sheet. Spread to 1/4 inch thickness with metal spatula.