Line a 9x5-inch loaf pan with foil, overlapping the sides.
Place the first 5 ingredients (through almond extract) in medium metal bowl; set aside.
Combine the sugar, condensed milk, water, cream and butter in heavy 3-quart saucepan. Stir over medium-low heat until the sugar dissolves. Increase the heat to high and bring the mixture to a rolling boil. Reduce the heat to medium-high and stir the mixture constantly but slowly with a wooden spoon until a clip-on candy thermometer registers 234°F., about 9 minutes.
Pour the mixture over the ingredients in the metal bowl (do not scrape the pan). Stir the fudge vigorously with a wooden spoon for about 2 minutes (the chocolates will melt and the fudge will thicken slightly, but the mixture will still be very glossy). Set aside 2 tablespoons of toasted nuts for garnish, and stir the remaining nuts into the fudge.
Transfer the fudge to the prepared pan; smooth the top with a rubber spatula. Sprinkle with the reserved nuts. Refrigerate, uncovered, until firm enough to cut, about 2 hours.
Using the foil as an aid, lift the fudge from the pan. Fold down the foil sides. Trim the ends of the fudge to make even. Cut into 24 pieces.
*This fudge may be prepared 1 week ahead. Refrigerate in airtight container. Bring to room temperature before serving.
*If preparing this fudge as gluten-free, just be sure to use a brand of chocolate that is known to be GF.