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1
In a saucepan, melt the butter.
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2
Add the sugar, water, honey, and dark rum and cook to 220 degrees F. on a candy thermometer.
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3
Add 1 3/4 cups of the almonds and stir while you cook it to hard crack or 300 degrees F. Meanwhile, lay a silpat on a sheet pan or butter a 12 by 18-inch sheet pan well.
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4
When the toffee is up to temperature, pour it out onto the pan and place another silpat on top.
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5
Roll it to 1/4-inch thick or just spread it with the back of a spoon and let cool.
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6
To temper the chocolate, place it over simmering water, melting it to 115 to 120 degrees F on a chocolate thermometer.
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7
Meanwhile, wipe the surface of the toffee with a damp towel to remove any excess butter and let dry for a few minutes.
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8
Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees.
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9
It will begin to set a little around the edges at this point.
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10
Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees F or it will go out of temper.
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11
Using an offset spatula, spread the surface with the tempered chocolate and sprinkle on the remaining 1/4 cup almonds.
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12
Let it set up at room temperature and then break into pieces.
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13
Store in an airtight container.
