Line a small baking tray with parchment paper and set aside.

Get your almonds ready. With a sharp knife, roughly chop ½ cup of your roasted almonds and set aside. Next, finely pulse 1 cup of your roasted almonds in your food processor and set aside.

To a heavy bottom saucepan, add sugar, cubed butter, water, salt and vanilla. Cook over medium/low heat until the mixture reaches 300ºF (149ºC). Make sure to use a wooden spoon or silicone spatula and stir the mixture slowly. It should take about 10 minutes.

Once the mixture reaches 300ºF (149ºC), turned the heat off immediately and stir in your roughly chopped almonds. Quickly pour your toffee on to a parchment lined baking sheet. You can use an offset spatula to spread the mixture, but you'll need to work quickly.

Evenly sprinkle the chocolate chips on top of the hot toffee. Allow to sit untouched for 2 to 3 minutes. Using an offset spatula, spread the melted chocolate chips evenly across the toffee.

Next, evenly sprinkle the finely chopped almonds on top of the chocolate layer. Gently press the almonds into the chocolate so it can adhere better.

Allow to set for a few hours at room temperature or place the toffee into the fridge for 30 minutes to set. To serve, break or cut into random shards or squares. Enjoy!