Bring mixture to a rolling boil, then wash down the crystals with a wet pastry brush. Reduce heat tomedium and cook to a soft-crack stage (295 degrees F). Stir in chopped almonds, if desired, and pour onto a greased baking sheet. Spread to uniform thickness while hot. Sprinkle with 1/2 bag milk chocolate chips or grated chocolate; spread when melted and top with chopped nuts. Cool.