Place almonds on a plate and microwave on high for 2 1/2 minutes to toast.
Line a baking sheet with aluminum foil.
Spread 9 ounces of almonds in a single layer on the baking sheet. (reserve about 1 ounce of the almonds to chop and sprinkle on the top of the toffee.)
Add sugar, butter, vanilla, and salt to a heavy bottomed skillet.
Stir over medium heat until melted.
Turn heat to medium-high. Continuously whisk for 9-10 minutes until golden brown in color.
Quickly pour over the almonds as evenly as possible.
Cool 2 minutes.
Sprinkle with chocolate chips. Allow to sit for 2-3 minutes to melt the chocolate.
Using a spatula, spread out the chocolate evenly.
Sprinkle with the remaining chopped almonds.
Allow to cook and set until chocolate is hardened.