Preheat oven to 350 degrees F (180 degrees C).
Spread Slivered Almonds (1 cup) in a single layer on a baking sheet, and bake for 7-10 minutes, until golden brown. Set aside.
Sprinkle Granulated Sugar (2 tablespoon) in an even layer over the bottom of a saucepan set over medium heat. The moment the sugar is completely liquefied, add almonds, stirring briskly to coat, then Sesame Seeds (1/3 cup), stirring until evenly distributed. Do this quickly, so that the mixture does not burn. Immediately transfer nut mixture to a plate and let cool.
In the same saucepan, bring the Granulated Sugar (3 tablespoon), Grapeseed Oil (1/4 cup), Rice Vinegar (2 tablespoon), and Soy Sauce (2 tablespoon) to a boil, and whisk until sugar is dissolved. Add Scallion (6) and remove from heat. Dressing can be used while warm or cool.
Meanwhile, slice the Bok Choy (1.5 pound) crosswise into 1/2-inch pieces. Place bok choy in a large bowl, and toss with dressing. Just before serving, add the nut mixture and toss well.