Salt and Sweet Chocolate Butter Toffee

SALTY AND SWEET CHOCOLATE BUTTER TOFFEE

Parchment paper or aluminum foil
30 saltine crackers
1 cup (2 sticks) butter
1 cup granulated sugar
1/4 tsp. salt
1 1/2 cups (9 oz.) semi-sweet chocolate morsels
1/2 cup finely chopped toasted almonds

Line a baking sheet with parchment paper or foil; place crackers on prepared baking sheet 5 across and 6 down to form a 10 x 12-inch rectangle. Combine butter, sugar and salt in 2-quart, heavy-duty saucepan. Cook over medium heat, stirring occasionally with a wooden spoon, until candy thermometer reaches 300 degrees (this should take about 20 minutes from the time you turn on the burner). It should be a rich, golden amber color. Remove from heat; immediately pour mixture over crackers. Sprinkle evenly with morsels. Let stand for 5 minutes. Spread melted morsels over toffee with metal spatula or back of spoon. Sprinkle with almonds. Cool for 2 hours before breaking into 30 pieces. Store in airtight container for up to 2 weeks. Makes 30 servings.