Line 15x10x1-inch baking pan with foil, extending foil over edges. Butter foil; set aside. Butter sides of heavy 3-quart saucepan. Melt butter in saucepan. Add sugar. Cook and stir over medium-high heat until mixture comes to a boil. Stir in 1-1/4 cups of the almonds.
Clip candy thermometer to pan. Cook and stir over medium heat about 10 minutes or until thermometer reaches 290°F. (Watch carefully after 280°F to prevent scorching.) Remove saucepan from heat; remove thermometer.
Pour mixture into prepared pan. Let stand 10 minutes or until firm. Sprinkle with chips. Let stand 1 to 2 minutes or until chocolate melts. Spread chocolate over top. Sprinkle with remaining almonds. Refrigerate until firm. Lift candy out of pan. Break into pieces. Store tightly covered in cool place.
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