Butter Brickle

12 ounces chocolate chips
1 pound butter
1 1/2 cups almonds
2 cups granulated sugar

Butter a large cookie sheet. Sprinkle with half of chocolate bits and half of almonds. Cook butter and sugar until candy thermometer registers 300 degrees F. Pour butter and sugar mixture over chocolate bits and almonds; top with remainder of chocolate bits and almonds. Allow to cool and harden. Break apart.