Toast almonds by spreading them in a single layer on a plate and microwaving on high for 2 to 3 minutes (stir after each minute). On foil-lined baking sheet, arrange almonds in a single layer over an area measuring around 13×9 inches.

In a heavy 2-quart saucepan combine butter, sugar, vanilla, and salt. Cook over med-high heat, stirring continuously with a clean, dry wooden spoon till butter is melted. Continue cooking and stirring for roughly. 7 to 10 minutes until candy is the colour of the brown skin of the almonds; it will start smoking barely. Immediately pour candy, without scraping pan, over almonds, covering all nuts. Sprinkle chocolate chips evenly over the hot candy. Wait 1 minute and spread the melted chocolate until it’s smooth. Sprinkle with pecans. Let cool and break into pieces. Store in a tightly covered container in cool place or fridge.