1 c. roasted unblanched almonds (chopped)
1 c. butter
1 c. sugar
1/2 tsp. baking soda
1/3 c. brown sugar
2 tbsp. water
3 oz. semi-sweet mini chocolate chips or candy bar

Sprinkle 1/2 the almonds on buttered 9x13 inch pan. Melt butter in heavy pan. Add sugars and water; mix well. Bring to boil, stirring constantly. Cook to hard crack stage. Remove from heat; stir in soda quickly. Pour carefully over almonds in pan, let cool for 5 minutes. Sprinkle chocolate chips or crunched candy bars over top of toffee; spread remaining almonds over chocolate, press lightly. Cool, break into pieces. 1 1/2 pounds.