Yee Haw Toffee – Kim Earwood
1 (10-ounce) package saltine crackers (1-1 ½ sleeves)
1 cup butter (no margarine)
1 cup light brown sugar
1 (12-ounce) package milk chocolate chips
1 cup sliced almonds
Preheat oven to 325 F. Grease 10-x15-inch baking sheet with non-stick cooking spray. Line baking sheet with saltine crackers, edges touching.
In a medium saucepan, combine butter and brown sugar and cook until mixture reaches 235 F on candy thermometer. Pour mixture over crackers and spread evenly. Bake in preheated oven 15 minutes. Sprinkle chocolate chips over hot toffee. When chips turn glossy, spread chocolate evenly with spatula. Sprinkle with sliced almonds. Freeze 20-25 minutes, remove from freezer, break into pieces and serve.