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Prepare a large baking sheet with buttered tinfoil, set aside.
In large soup pot on stove over high heat, add butter and sugar and melt down continually stirring.
When mixture becomes white and frothy add in the almonds, continue stirring
When mixture becomes brown caramel color and the almonds start popping and cracking, remove from heat and immediately pour out the mixture onto the baking sheet. Use a spatula to spread and thin it out if necessary.
Sprinkle the chocolate chips all over so that upon melting it creates a solid chocolate top. Optional: sprinkle chopped nuts on top of the melted chocolate.
Refrigerate or freeze till solid.
Remove from the tinfoil, and place on a large cutting board and chop into pieces with a cleaver.