Combine butter, salt and sugar in a pot and set on medium-high heat

Stir occasionally, and towards the end, constantly to keep the caramel from sticking

Keep heating and stirring until the mixture reaches 300°F

Meanwhile, roast, skin and chop up peanuts to taste. Also, roast and slightly burn almonds, and chop up the chocolate into small bits

Once the caramel mixture hits 300F, add peanuts, stirring constantly and remove from heat.

Pour mixture onto a heat resistant silicon baking sheet and pat down with a heat resistant spatula to form a thin (about 1.5cm thick) layer. Shape into a rectangle spreading it almost up to the edges of the baking sheet.

Let cool for a minute, then spread the almonds over top

After another minute, spread the chocolate, and spread out with a spatula. It should melt after a few minutes - spread over the entire surface of the nut brittle.

Allow to cool completely before breaking up into pieces. Store in the fridge. If you can fit your cookie sheet in the fridge, you can speed up the cooling process in there.