Preheat oven to 350°

In a shallow baking pan, toast almonds until golden brown, 5-10 minutes, stirring occasionally. Cool.

Pulse chocolate in a food processor until finely ground (do not overprocess); transfer to a bowl.

Pulse almonds in food processor until coarsely chopped.

Sprinkle 1 cup almonds over bottom of a greased 15x10x1 in pan. Sprinkle with 1 cup chocolate.

In a heavy saucepan, combine butter, sugar, and water.

Cook over medium heat until a candy thermometer reads 290° (soft-crack stage), stirring occasionally.

Immediately pour mixture over almonds and chocolate in pan.

Sprinkle with remaining chocolate and almonds.

Refrigerate until set; break into pieces.