Generously butter jelly roll pan (15 1/2" x 10 1/2").  Sprinkle 2 1/2 ounces almonds in pan and shred or grate 1 chocolate bar over the top of the almonds.

Cook butter, sugar, syrup and 2 ounces almonds in heavy 4-5 quart saucepan or Dutch oven over medium to medium high heat; stirring constantly.  until hard crack stage (350°F).  Slowly pour mixture into prepared pan.  Gently smooth to consistent thickness.

After 5-10 minutes, break remaining chocolate bar into pieces and randomly place on toffee, letting the heat melt the chocolate.  Gently spread melted chocolate over toffee and sprinkle with remaining almonds.