Preheat oven to 350°F. Arrange almonds in a single layer on a baking sheet. Toast in the preheated oven until lightly browned, about 10 minutes. Cool; set aside.
Line a large-rimmed baking sheet with non-stick aluminum foil. Set aside.
Combine butter, sugar, salt, water, and corn syrup in a heavy saucepan. Cook over medium heat, stirring often, until mixture comes to a boil, about 10 minutes. Reduce heat slightly. Continue boiling, stirring occasionally, to 300° F (hard crack stage) for about 25 minutes (use a silicone spoon or spatula - the mixture will not stick to it).
Remove from heat. Working quickly, stir in 1 cup of the toasted almonds. Pour the mixture onto a foil-lined baking sheet. Tip the pan from side to side to spread the candy evenly in the pan (to make the mixture spread more easily, place the baking sheet on burners over low heat and use a large spoon whose back has been sprayed with non-stick spray).
Sprinkle chocolate chips over the toffee. Let stand for about 5 minutes, or until shiny and soft. Spread the chocolate evenly over the candy. Cool to room temperature, then refrigerate for 1 hour.
Break into bite-size pieces.
Store refrigerated in an airtight container. Yield: 2 pounds (16 servings).