Almond Chocolate Toffee

Preheat oven to 350 degrees F. Spray cookie sheet with nonstick spray. Line crackers on a cookie sheet close together. Melt butter and brown sugar in a medium pan on medium-high heat. Stirring often, heat the mixture for about 3-5 minutes until it turns into a nice caramel looking sauce. (Note: I have used generic brown sugar without success. Not sure why it does not caramelize, but instead the butter starts to clarify and the brown sugar clumps. I recommend using C & H brown sugar.)

Pour the sauce over the crackers until they are completely covered. Bake for 15 minutes. Remove from the oven and immediately sprinkle chocolate chips over the cookie sheet. The chocolate should start to melt. Spread chocolate over the toffee mixture and top with nuts. Allow to completely cool before breaking toffee up in pieces. Enjoy!