40 Saltine crackers
1 cup packed brown sugar
1 cup butter
12 oz. bag chocolate chips
1/2 cup finely chopped almonds

Preheat oven to 400°F.

Cover bottom and sides of cookie sheet with aluminum foil. Place crackers on sheet, side by side; don't overlap.

Melt butter in a saucepan. Add sugar and bring to a full boil.

Boil EXACTLY 3 minutes, stirring. Pour immediately (gently) over crackers, distributing evenly with the back of a wooden spoon. Sprinkle on chcolate chips and nuts.

Refrigerate at least 2 hours. Peel foil from back of toffee and break with hands into pieces. Store in refrigerator in a plastic container.