In a medium sized pan stainless steel pot, combine sugar with 1/2 cup water.
Place on a stove and cook until it has reached 175C (light golden brown caramel).
Add butter and carefully mix until it has been completely absorbed. Pour the mix into the oiled marble top (thin layer). Cool down. Using a rolling pin, crunch the toffee into 1/4 inch thick pieces.
Praline Ice Cream Method:
Using 8 liters stainless steel pot, add milk, skimmed milk and heavy cream. Bring to boil.
In a mixing bowl separately, combine yolks and sugar and whisk until there is a pale (Prepare ice water bath to cool down the ice cream) When the milk mixture is boiling, pour half of it into the yolks while whisking. Pour back into the pot on medium flame and cook until 87C or until the ice cream mix is coating the back of the wooden spoon and a clean strike appear when passing your finger on it.
Remove from stove right away. Add praline paste and pass through a thin sieve into the ice bath container. Agitate the mix until it is cooled down to 20C. Run the mix through an ice cream maker until it reaches proper consistency. Fold the toffee almond into it to bring out the flavour.