1 lb. butter (I use Imperial)
2 c. sugar
1 c. whole raw almonds
2 (6 oz.) pkgs. chocolate chips
1 c. ground walnuts

In a heavy pan slowly soften butter to nearly melted; add sugar. Cook over medium heat, stirring constantly to 240 degrees. Slowly add almonds, continuing to stir constantly and cook to 305 to 310 degrees. Pour into buttered cookie sheet (approximately 15 x 10 inches) with sides. Scatter 1 package chocolate chips over top, then sprinkle 1/2 of walnuts. Cool to hard condition (usually several hours, but do not cool in the refrigerator). Invert on another cookie sheet. In top of double boiler, melt 1 package chocolate chips; quickly spread over toffee, then add rest of walnuts. Press lightly with spatula so walnuts will not all fall off. (Do this on both sides.)

This candy has a better flavor if allowed to "age" 2 to 3 weeks.