Almond Rum Saltine Toffee

Preheat oven to 350°F. Line a 9×13-inch rimmed sheet pan with aluminum foil and spray generously with spray oil. Arrange Saltines in the pan in a single layer and set aside.

In a medium pot, over medium heat, melt the butter. Stir in the sugar and rum extract until dissolved. Bring to a boil and allow to boil gently for 3 full minutes. Do not stir.

After 3 minutes, pour the butter/sugar mixture evenly over the Saltines. You may need to spread gently using a spatula. Place in the oven and bake for 7-8 minutes.

Remove pan from oven and scatter chocolate chips evenly. Allow to sit for five full minutes. Using a spatula, spread the melted chocolate chips into an even layer. Sprinkle the almonds over top.

Allow to cool completely and set (around 2 hours), before chopping coarsely. Store in a sealed container at room temperature for up to a week.