Preheat oven to 350 degrees. Spread the almonds on a non-stick cookie sheet and bake for 6 to 8 minutes or until toasted and aromatic. Set aside.
Line a cookie sheet with parchment paper and set next to stove.
Combine butter, sugar, honey, warm water and salt in a medium-sized pot and cook over a medium heat. Set a candy thermometer in pan, but be careful that it is not touching bottom of pan. Cook mixture over medium heat, stirring once in a while, until mixture reaches 240 degrees.
At 240 degrees, add 1 cup sliced almonds to sugar mixture. After adding almonds, stir constantly with a heatproof spatula or wooden spoon, keeping heat at medium, until mixture reaches 295 degrees. At 290 (make sure it’s no less than 290 and no more than 295 degrees), immediately remove from heat and stir in baking soda. It will bubble up and lighten a bit and seem almost fluffy. Pour on to the parchment lined cookie tray and use an offset spatula to spread evenly over the tray. Do NOT touch the caramel because it is boiling hot and caramel burns are not fun.
While candy is still very hot and in the process of setting, sprinkle the chocolate over it and let the chocolate melt. Using back of a spoon or an offset spatula, spread melted chocolate evenly over candy. Crush your toasted almonds and sprinkle over melted chocolate along with 1/2 teaspoon of kosher salt. Allow to cool at room temperature for 30 minutes before transferring to the fridge. This will take maybe 1 hour until it's totally set and ready to eat.
I use the bark (if not eaten just alone) as a garnish for cupcakes and cakes, or I fold it into ice cream (this is how the Milk Chocolate Toffee Crunch Ice Cream served at Hanna was created).