Bring butter and sugar to a boil over medium heat, then boil two minutes, stirring constantly. Add almonds, reserving about 1⁄4 cup for later. Cook over medium heat until the mixture reaches hard crack on a candy thermometer (About 300 to 310 degrees).
Spread on a cookie sheet, roll out fairly thin with a buttered rolling pin. Sprinkle with chocolate chips and allow them to melt for a couple of minutes. Spread evenly with a knife.
Sprinkle with remaining almonds. Let cool completely. Then break apart and enjoy!