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Oil an 11x 15 pan with sides.
In a heavy 3 qt. saucepan combine the butter, sugar and salt. Stir well with a wooden spoon & place over moderate heat. Bring to the boil, stirring occasionally to dissolve the sugar.
When the mixture boils, wash down the sides of the pot with a pastry brush dipped in water . Continue cooking over moderate heat, stirring occasionally, but not touching the sides of the pan, until the syrup reaches 290--hard crack.
Pour the mixture into the oiled pan and allow it to cool partially, then score the toffee into squares with a knife, pressing firmly but not attempting to cut all the way through. If desired, melt the choclate & spread over toffee, If you like sprinkle with chopped almnonds. Allow toffee to cool before cutting or breaking apart.
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