Mix the butter and sugar in a sauce pan and cook over medium/high heat
Continue to cook without stirring until the candy thermometer is at the “Cracked Stage” on candy thermometer or when it's caramel colored and starting to smoke.
Stir in the Almonds.
Line a 9x13 glass pan with parchment paper
Pour the candy into the pan
Let it cool a just a bit and sprinkle half the chocolate over the top, it will melt and you can spread it around.
Top with finely chopped almonds
Once that side is set flip it over, melt the rest of the chocolate and spread it over the second side.
Top with finely chopped almonds
Video
Notes
First - don't make candy when the barometer is off, no rain and not storm coming. the sugar and butter will separate and while it will taste good it won't get hard.