Place almonds in a plastic bag and pound until they are almost a meal. (Kind of dusty/powdery)
In a medium pot, boil butter and sugar until the color just starts to change from its original color.
Add in the almonds.
Continue cooking until the color becomes a light caramel color (I judge mine by the way my coffee looks with creamer)
Remove from heat immediately.
Pour into a buttered cookie sheet. Spread out into a thin layer. Work quickly as this will start hardening immediately.
Sprinkle the chocolate chips on top. Wait until they are melted. With a spatula, spread the chips into a thin layer.
Let cool and break into pieces.
I used semi sweet chocolate chips instead of milk chocolate. It helps to tone down the sweetness of the dish.