Prepare the Almonds:

• Preheat your oven to 350°F (175°C). Spread the unblanched almonds evenly on a baking sheet.

• Toast the almonds in the oven for 10-12 minutes, or until golden and fragrant. Stir once or twice to ensure they toast evenly.

• Once toasted, remove the almonds from the oven and set them aside to cool slightly.

Make the Toffee:

• In a medium saucepan, combine the butter, sugar, and cold water. Cook over medium heat, stirring occasionally, until the butter melts and the sugar dissolves.

• Increase the heat and bring the mixture to a boil. Let it boil for 3-4 minutes, without stirring, until the toffee reaches the hard crack stage (around 300°F or 150°C on a candy thermometer). Be careful not to burn the mixture—watch it closely as it boils.

Assemble the Toffee:

• Once the toffee is ready, immediately pour it over the toasted almonds on the baking sheet. Spread the toffee evenly across the almonds, making sure they are all coated.

Add the Chocolate:

• While the toffee is still hot, sprinkle the chopped milk chocolate over the top. Let it sit for 5 minutes to allow the chocolate to melt.

• After 5 minutes, use a spatula to spread the melted chocolate evenly over the toffee.

Cool and Set:

• Allow the toffee to cool at room temperature for about 30 minutes. Once the chocolate has set, break the toffee into pieces and serve.