60 saltine crackers
1 1/2 cups sugar
3 sticks Braum's unsalted butter, (European style)
2 tablespoon light corn syrup
1 cup dark chocolate chips
Holiday sprinkles, candies or chopped nuts
Line a 12-by-17-inch rimmed baking sheet with a silicone mat or nonstick sprayed parchment paper. Set the crackers on a baking sheet in a single layer, fixing any holes with cracker pieces. In a medium saucepan, combine the sugar, butter and corn syrup. Cook over medium low heat till sugar is melted. Use a lightly damp pastry brush to wipe down the sugar crystals on the side of the pan. Cook the syrup with NO STIRRING until it browns on the edges. Using a candy thermometer, stir till the caramel forms and it reaches 300 degrees. Pour the caramel over the crackers and spread to cover all the way to the edges. Allow this to cool slightly (about 5 minutes) and then sprinkle the chocolate chips over the top. The hot toffee will melt the chips. Spread the chocolate over the top of the toffee and sprinkle with toasted almonds. Place the toffee in the freezer for 15-20 minutes to set up. Then invert the toffee out of the pan and break into pieces. Store in an airtight container.