Start by lining a baking sheet with parchment paper.
In a heavy-bottomed saucepan, combine the unsalted butter, granulated sugar, and salt. Place over medium heat and stir until the butter is completely melted.
Once the butter is melted, increase the heat to medium-high and bring the mixture to a boil. Stir continuously with a wooden spoon or spatula to prevent burning until it reaches 300°F (hard crack stage).
As soon as the toffee reaches 300°F, remove it from the heat and stir in the chopped almonds quickly.
Carefully pour the hot toffee mixture onto the prepared baking sheet and spread it out evenly.
Immediately sprinkle the mini semisweet chocolate chips over the hot toffee and let them sit for a few minutes to melt, then spread the melted chocolate into an even layer.
Let the toffee cool completely at room temperature until it hardens, then break it into pieces and enjoy!
