Line a large baking sheet with parchment paper. Set aside. 

Add the sugar, butter, water and dark corn syrup to a heavy-bottomed 3-quart saucepan and attach a candy thermometer. Turn heat to medium and stir nearly constantly until the butter melts. 

Slightly reduce the heat. Cook until the mixture reaches 300-305 degrees (see notes), stirring occasionally with a wooden spoon. As it cooks, it will bubble up, thicken and turn from a pale color to a rich amber hue.

While the toffee cooks, toast the almonds over medium heat until fragrant, about two to three minutes. Set aside. 

When the toffee reaches 300-305 degrees, turn off heat. Stir in vanilla and almond extracts and toasted almonds. Carefully pour onto the parchment paper-lined baking sheet. Using a wooden spoon, spread the toffee into a thin layer. Sprinkle with chopped orange candy melts and let sit for five minutes. Using the back of a metal spoon, spread the warmed candy melts to coat the toffee. Immediately decorate with Halloween sprinkles. Allow to set for at least three hours. Break into pieces and store in an airtight container. Enjoy!