Heat the oven to 180°C (160° fan) 350F gas 4. Line 2 baking trays with non-stick paper.
Place the almonds on 1 baking tray and toast for 3-4 minutes in the oven until golden.
Put the sugar, water and butter in a heavy-based pan and stir over a low heat, until the sugar has dissolved and the butter has melted.
Bring to a boil, and cook steadily for 10-15 minutes, until golden brown.
Remove from the heat and add the almonds. Stir gently to combine; do not over stir or the mixture will crystallise.
Place 2 teaspoons of the mixture in heaps onto the baking tray and leave to set..
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Dip the almond pieces into the chocolate and place on non-stick baking paper.
Leave to set and place in paper sweet cases.