Butter Toffee with Saltines

I love toffee, but I especially love THIS toffee because the base layer is made with saltines. Why is that special? Because the crisp cracker adds a touch of salt and a delightful crunch. 

Butter Toffee with Saltines

1 sleeve saltines (about 37 crackers)
2 sticks (1 cup) unsalted butter
1 cup light brown sugar'
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips

1/4 cup sliced or chopped almonds, walnuts or pecans

Preheat the oven to 400 degrees.

Arrange the saltines on a parchment-lined baking sheet, touching, but in a single layer.

In a saucepan, combine the butter, brown sugar and vanilla. Bring to a boil and cook for 3 minutes. Immediately pour the butter mixture over the crackers and spread out to make an even layer (don’t worry if it’s not perfectly even, the oven will melt it more and spread it out more evenly).

Bake for 5 minutes. Remove the pan from the oven and immediately top the toffee with the chocolate chips. Let sit 5 minutes to give the chocolate a chance to melt. Using an offset spatula, spread the chocolate out in an even layer. Top with the nuts and cool completely.

Break into pieces and serve.

Serves 12