Braum's Salted Almond Toffee

60 saltine crackers

1 ½ cups sugar

3 sticks Braum's unsalted butter

2 Tablespoons light corn syrup

1 cup dark chocolate chips

1 ½ cups sliced almonds, lightly toasted

Line a 12x17 rimmed baking sheet with a silicone mat or parchment paper sprayed with non-stick spray. Set the crackers on a baking sheet in a single layer. In a medium saucepan, combine the sugar, butter and corn syrup. Cook over medium low heat until the 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. Insert a candy thermometer in the pan. Stir until the caramel forms, and the candy thermometer 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 caramel 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.