1 lb white sugar (2 1/4 C)
Melt butter in a heavy cast iron or steel pot (no aluminum pots) over medium-low heat. Add sugar to melted butter. Continuously stir over medium-low heat. The mixture will go through several phases of consistency and color. It will get yellow and frothy, then it gets a little more brown and the butter separates from the sugar mixture. Keep stirring until the butter is incorporated again. As soon as they come back together, pour onto a cookie sheet. It should be the color of caramel, or peanut butter. (Stir continuously for around 20 minutes total.)
Pour into a cookie sheet. Let harden.
Sprinkle semi-sweet chocolate chips on the top. When melted, spread over entire pan. Sprinkle finely chopped almonds over the chocolate.
Break with a butter knife to enjoy bite size pieces.
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