Super easy almond toffee

This is for you Kellie! The recipe came from All Recipes. I made a couple of changes according to feedback on the site. My recommendations or changes are in blue. Takes less than 15 minutes to make this and it is way good!

2 cups butter (make sure you use butter and not margarine)
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips (I use milk chocolate not semi-sweet)
1 cup finely chopped almonds

Directions:

In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). (Okay I have had a couple of times where the butter separates when I pour in into my cookie sheet. After reading many of the comments about it I let it get to 300 degrees. Make sure it is a dark color like it says, then it is probably done. I don't watch the thermometer as much. Just watch for a brown paper sack color.) Stir occasionally.

While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. (If your butter still separates just try and remove some of the excess butter with a turkey baster or something. It still tastes awesome just doesn't look at good) Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.

Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.