In a pan of boiling water, place a tin of golden syrup which will soften the syrup.

In a heated pan, melt the sugar and add the rum and 1/3 cup of the golden syrup. This mixture needs to be stirred every so often and allowed to reach 300 °C. Be careful not to get the mixture on yourself as it will burn you.

Place a sheet of foil over the pan and leave it to boil away for 4-5 minutes. Add the butter and allow it to melt in. Place a thermometer into the centre of the mixture to test the temperature of the toffee mix. It will go frothy, sticky and golden brown.

When it has reached 300 °C take the pan off the heat and add in the baking soda, 1 1/2 cups finely chopped almonds and salt. Stir the mixture quickly, then pour it all into a well greased baking tray and allow it to cool down and set.

Melt the chocolate slowly in a bowl over a pan of boiling water. When the toffee has set, tip it out into another tray. With a sheet of kitchen paper, wipe off the excess grease from the top of the toffee and pour the melted chocolate over the top, spreading evenly with a palette knife. Sprinkle the rest of the almonds on top and allow the chocolate to set.

When the chocolate has set, the toffee can be broken up with a sharp knife and then served.