1 c. almonds, chopped
1 c. butter
1 c. sugar
1/3 c. brown sugar
2 tbsp. water
1/2 tsp. baking soda
1/2 c. chocolate chips

Butter a 9x13 inch pan; sprinkle with 1/2 cup nuts. Melt butter in saucepan over low heat. Add sugar, brown sugar, and water; mix well. Stir constantly until boiling. Cook to hard crack stage, 290 degrees. Stir constantly to prevent burning.

Remove from heat and stir in baking soda. Pour over almonds in pan. Cool 5 minutes. Sprinkle chocolate chips over toffee. Spread with spatula as chips soften. Sprinkle remaining nuts over top and chill. Break into pieces when cool.