Chop the almonds and pour 1/4 of the almonds into a bread pan lined with parchment paper.
Put the butter and Pyure in a medium saucepan, and heat on low heat until it begins to bubble.
Heat to 300F, or the Hard Crack on your candy thermometer. Be sure to stir continuously.
Pour the mixture over the almonds in the bread pan, and let sit for 5 minutes.
After the 5 minutes, evenly spread the Mint Chocolate Chips over the mixture in the pan.
Cover with foil and let sit another 5 minutes. Then spread it out evenly with a spatula.
Pour the remaining chopped almonds over the top, and chill in the fridge for 2 hours, or overnight.
Remove from the fridge and cut into pieces. Enjoy!!!
Store in an airtight container in the fridge, for up to 2 weeks, and in the freezer up to 6 months.