Roast Almonds:Preheat the oven to 375°F (190°C). Spread almonds evenly on a baking tray lined with parchment paper. Roast for 8-10 minutes, stirring halfway through, until golden and crunchy. Toss with a bit of olive oil and salt for added flavor.
Prepare Toffee: In a medium pot, melt butter over medium heat. Add corn syrup, water, and salt, and stir in sugar. Bring to a boil, stirring frequently. Cover for 2 minutes to melt sugar crystals. Continue cooking until the mixture reaches 285°F, then reduce heat and stir until it reaches 310°F.
Pour Toffee:Immediately pour the hot toffee mixture over the roasted almonds on the prepared baking pan. Let it cool and set at room temperature until it hardens.
Melt Chocolate:While the toffee cools, melt chocolate chips in a microwave-safe bowl. Stir every minute until smooth and fully melted.
Chop Reserved Almonds:Chop the remaining almonds into small pieces (not powdered) using a knife or food processor. This adds extra texture to the toffee.
Top with Chocolate and Almonds:Once the toffee has set, pour the melted chocolate over it. Sprinkle the chopped almonds evenly on top. Let the chocolate cool and harden at room temperature or in the refrigerator.
Break into Pieces:Once everything is set, break the toffee into pieces and enjoy
