In a sauce pan combine sugar, water and butter and bring it to boil.

Place a candy thermometer at the side.

Line a tray with aluminium foil and grease it with butter.

When the temperature reaches 300°F, remove the pan from the flame and pour the sugar butter mixture into the prepared tray.

Allow it to cool completely.

Melt chocolate in a double boiler or MW and pour it on the toffee.

Spread it uniformly with the help of a spatula.

Blitz roasted almonds to small crumbs and sprinkle it all over the chocolate.

Once set, break it into pieces and store in airtight jar.