Combine butter, sugar and salt in a heavy saucepan over medium heat and bring to 300°F (test using a candy thermometer), stirring continuously until the mixture starts to bubble, then stop. Once it reaches 300°F, swirl the pan to fully combine the ingredients, then pour the mixture into a shallow baking pan lined with a Silpat (a nonstick baking liner) or a nonstick pan. Allow to cool to room temperature.

When the toffee is cooled, spread the melted chocolate over the surface, almost to the edges. While the chocolate is still warm, sprinkle with the toasted almonds.

Once the chocolate has hardened, break the toffee into irregular pieces. Store in an airtight container until ready to serve.

Packaged in pretty gift bags, this makes a welcome hostess or holiday gift! If you can keep from eating it all yourself…