In a saucepan over low heat, combine the butter, sugar and 1 cup chopped almonds. Stir constantly until mixture reaches soft-crack stage, or 270 degrees F (172 degrees C).
2
Pour onto a large buttered cookie sheet. Immediately press chocolate chips onto the hot candy. As the chocolate melts, spread it into a coating over the candy.
3
Sprinkle the remaining 1/4 cup almonds over the top; cool, and break into uneven pieces.
