From the Admiral Peary House, Fryeburg, ME.
In a heavy saucepan melt butter, sugar, and corn syrup over medium heat. Continue to heat the mixture until it reaches 300F (hint: use a candy thermometer). The mixture will foam and increase in volume as the water in the butter boils out. Mix in the liquor and carefully pour the candy out onto a silicon baking mat or a greased cookie sheet. Using a spatula spread the toffee out to a thin layer. It will thicken quickly. Sprinkle the chocolate chips liberally out on the toffee and leave to melt from the heat. While the chocolate layer is still soft, sprinkle over the crushed almonds. Let toffee cool in the refrigerator until hard, then break into bite size pieces.