In a saucepan add the unsalted butter along with the granulated sugar and salt. Melt the butter and sugar on low heat until the butter is fully melted.
Now bring the saucepan to medium heat and let it simmer for about 10-15 minutes or until the toffee reaches 290-300 degrees Fahrenheit. Or until it becomes a brown “peanut butter-like” color. Be sure to mix only occasionally and in very slow gentle strokes using a long wooden spoon. Always use a candy thermometer to make sure your toffee reaches the correct “hard crack” temperature.
Place a piece of parchment paper in a 9×9 inch baking pan and place 1 cup of coarsely chopped almonds inside.
Then evenly pour the hot toffee mixture on top of the almonds and let it sit for 5-10 minutes.
Now melt your milk chocolate in a microwave-safe bowl. To avoid scorching the chocolate, heat it in 20-second intervals until smooth.
Next, you can spread your melted chocolate on top of the semi-hardened toffee and sprinkle some salt on top.
Let the salted almond toffee set and cool for about 2 hours. Then cut or crack into pieces.