Almond Roca Toffee

I know it's long past Christmas time, but with Valentine's Day coming up, you've got a perfect opportunity to make some homemade toffee! Seriously, this is so amazing. Of all the homemade Christmas candy, my Mom's caramels and this homemade toffee are my favorites. Mouthwatering delicious.
Be sure to heat it SLOWLY initially. If you heat it up too fast the butter will separate and it won't make toffee.  Sometimes it will still separate at the very end, in which case I would not add the sliced almonds directly to the toffee; I would try to pour the excess butter out of the pot before emptying the rest in the prepared pan.  It should still turn out okay. (Then just sprinkle sliced almonds on top the warm chocolate on the top.)
Oh, this is so wonderful. Let me know how it works for you!

Almond Roca Toffee
submitted by Erin  ~  The Sisters Cafe

1 c. butter (two cubes)
1 c. sugar
2 tsp water (optional, to help prevent the butter from separating)
2/3 c. slivered almonds (or whole roasted almonds; see instructions below)
semi-sweet chocolate chips (melt on top)
sliced almonds (sprinkle on top, optional)

Melt butter in a saucepan. Add sugar and water and stir with a wooden spoon over low heat until sugar granules are dissolved. Turn to medium and continue stirring until mixture boils and the butter is completely incorporated. At this point, you can start your timer for about 6 or 7 minutes , just to give you a gauge.
If desired, add slivered almonds after a few minutes of the mixture boiling (about when it turns golden brown). (Lately, I don't add slivered almonds directly to the toffee. I prefer to spread out roasted and salted (or raw will work, but I prefer roasted) almonds on the cookie sheet and pour the toffee on top of them. I just like it better that way. This is how they are pictured.)
Continue stirring mixture, making sure all the butter is completely incorporated, and it has been boiling for about 5 to 7 or so minutes. (Different pans heat differently, so the time is approximate.)  It should be a light caramel color. (If you are using a candy thermometer, the temperature should be ~300 F.)  Immediately pour mixture onto ungreased cookie sheet. If necessary, spread out with a spatula.
Sprinkle chocolate chips on top and let melt. Once melted, smooth with a spatula. Finally, sprinkle finely chopped walnuts or sliced almonds on top (if desired, you could brown the almond slices first in the microwave, stirring every 30 seconds, until lightly browned and fragrant). Let toffee cool completely (outside if it's cold or in fridge/freezer). Break into pieces and store in an airtight container or serve right away.