Place half of the coarsely chopped almonds on the bottom of a foil lined 8″x8″ pan.
Combine the butter, sugar and vanilla extract in a small saucepan over medium heat. Once mixture begins to bubble, stir constantly.
Keep whisking until the mixture turns “almond” brown or reaches a temperature of 285 degrees F. (about 5 to 7 minutes).
Pour the mixture over the almonds and let sit for 2 to 3 minutes. Sprinkle the white chocolate chips evenly over the top and let sit for 1 minute before spreading with a knife to make a smooth layer. Sprinkle the remaining almonds over the top and let cool for 2 hours.