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Line a 15 x 10 x 1 inch jelly-roll pan with nonstick foil or regular foil coated with Pam spray. In a medium-size saucepan, heat butter, sugar, corn syrup and 2 Tbs. water. Heat over medium heat to melt butter. Increase heat to medium high and insert candy thermometer; cook mixture about 12 minutes until golden brown and temperature reaches 300 degrees. Do not stir. Remove from heat and remove thermometer. Carefully stir in 1 cup chopped almonds. Quickly pour toffee onto prepared pan and spread to edges. Let stand in pan on a wire rack for 30 minutes. Melt half of the chocolate in microwave on high for 45 seconds; stir to smooth. Smooth over top of cooled toffee; refrigerate 20 minutes until firm. Once bar is firm, flip over onto a sheet of waxed paper;
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remove foil. Microwave remaining chocolate on high for 45 seconds. Stir until smooth. Spread over toffee bar; sprinkle with remaining ¼ c. finely chopped almonds. Use wax paper to slide toffee bar back onto baking pan. Refrigerate 20 minutes more. Once chocolate is firm, break bar into 2 ½ inch pieces. Store airtight at room temperature, up to 1 month.
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