Combine the sugar and water and heat to 235°F (113°C).
Add 1 stick of butter and stir until melted.
Add the remaining sticks of butter and stir them until they melt. Note: If the temperature drops below 235°F (113°C). Allow it to rise again before adding another stick of butter.
Add half of the almonds slowly.
Stir the mixture occasionally and heat to 290°F(143°C).
Pour the mixture into half a sheet. Before that, place the sheet on a cooling rack.
Add the liquid toffee first. Once you do it will spread out by itself. Once the nuts start coming out, pour them evenly over the toffee.
Chop the remaining almonds. Make sure it has a lot of almond powder and small pieces of almond.
In a microwave, melt half of the chocolate for 2 minutes. (The remaining half will be used for topping later)
Spread the chocolate over one side of the toffee.
Sprinkle half of the chopped nuts onto the chocolate.
Set toffee aside to ensure chocolate cools.
Once cool, heat the remaining chocolate. Spread on the toffee. Also, sprinkle the remaining almonds. (During this stage, if toffee is too cool, the chocolate won't stick well. So allow it to come back to room temperature before adding the other half of the chocolate.
Allow cooling again. Break into desired pieces.