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Line a baking sheet with a piece of parchment. In a medium heavy
bottomed pot, combine the butter, sugar, water and golden syrup.
Cook over medium heat until butter is melted. Bring to a boil and
cook, stirring occasionally, until the mixture reaches about 295-
300 degrees F and a nice golden amber (brown paper bag) color.
Quickly add in the extract and 1½ tbsp of the almonds. Boil for a
few more seconds until mixture is smooth again.
Pour out onto the parchment lined pan and sprinkle chocolate
pieces evenly over. Let stand for 10 minutes. Then gently spread
the melted pieces over the toffee with an offset spatula. Sprinkle
the remaining almonds evenly over the top. Chill in the refrigerator
for 20 minutes or until hard set. Then crack into chunks.
Store in an airtight container in the fridge for longer keeping. Bring
to room temperature when serving.
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