Line an 11x7 inch baking dish with foil or prepare a silicone brownie bite pan with 24 sections. Arrange almonds in a single layer and set aside.

In a heavy saucepan, combine butter, margarine, sugar, salt, and vanilla extract. Cook over medium-high heat, stirring constantly until the butter melts and mixture begins to boil.

Continue boiling and stirring for 5 to 7 minutes until the mixture reaches about 300 degrees Fahrenheit (hard caramel stage). Quickly pour over the prepared almonds in the baking dish or spoon into each section of the brownie pan.

Allow to cool completely, about 2 hours.

Spread melted milk chocolate over the cooled toffee and sprinkle with ground walnuts. Let set until the chocolate hardens. Cut into pieces or pop out of the silicone pan and store in an airtight container.