In a saucepan place Butter, Sugar and Salt. Bring to a boil and gently cook until browned and mixture reaches 285℉ on a candy thermometer.
While butter/sugar mixture is cooking, line a baking sheet with parchment paper and lightly spray with non-stick baking spray. Carefully pour hot sugar mixture onto parchment and spread to about ¼-inch thick layer.
While sugar is still hot sprinkle with Semi-sweet Chocolate Morsels. When chocolate is melted (about 30 seconds) spread over sugar mixture.
Sprinkle with Chopped Almonds. With a rubber-gloved hand (for protection) gently press nuts into chocolate.
Refrigerate until firm and set. Break into pieces and store in an air-tight container.