Pull out a cookie sheet and line it with parchment paper. Set it aside where you'll have easy access to it.
In a heavy bottom, medium sauce pan add the butter and granulated sugar.
Over Low heat, melt and stir the butter and sugar together, stirring until the sugar dissolves into the butter.
Continue stirring until it starts to boil and the mixture is creamy and white.
Turn the heat up to medium low and allow the mixture to boil (do not stir here) until the color has changed to an almond brown (approx 300° on an instant read thermometer) Once it has turned brown, remove from heat, add in the vanilla and stir as little as possible to incorporate in the vanilla.
Immediately pour onto the cookie sheet and spread until it is about 1/4 inch thick.
Allow the toffee to cool and set for about 2 minutes. Sprinkle the chocolate chips on top of the toffee. Let the chocolate chips sit for about 5 minutes, or until melted.
Spread the chocolate over the top of the toffee and sprinkle with the minced almonds, if desired.
Allow the toffee to sit until completely cool and the chocolate has set up.
Use a sharp knife to cut and break the toffee into small pieces.
Store in an air tight container for up to 1 week.