CHOCOLATE ALMOND SALTINE TOFFEE
Steps:
- Preheat oven to 350*. Spread almonds on a baking sheet and toast for 6 minutes. Line rimmed baking sheet with silicone. Arrange saltines on sheet in single layer, patching holes and gaps. In medium saucepan, combine sugar, butter and corn syrup. Cook over low heat until sugar is melted. Brush side of pan to wash down sugar crystals. Cook syrup over med heat without stirring until it starts to brown around edges, about 5 minutes. Insert candy thermometer until temp reaches 300*, about 6 minutes longer. Slowly and carefully pour the caramel over the crackers, being sure to cover most any gaps. Let cool 3 minutes, then sprinkle chopped chocolate evenly on top. Let stand 3 minutes, spread almonds evenly over chocolate. Freeze toffee until set, about 15 minutes. Invert toffee onto work surface, peel off mat or paper, break into shards and serve. Can be made 2 weeks ahead. Store in air tight container for 2 weeks.
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