This recipe is not for the faint of heart, or for anyone trying to keep their waist at its current circumference... because this stuff is going to blow you up like a balloon! It's basically a glorified way to eat mass quantities of butter, sugar, and chocolate... so are you all drooling now? Or running away in fear of your skinny jeans? This has to be the number 1 request from both family and friends, I go through pounds of butter making batch after batch of this to satisfy their sweet tooth. This stuff is totally pretty and wrapped in plastic wrap with a nice bow is a perfect gift for everyone you know (unless they are allergic to chocolate or nuts... if they are allergic to nuts just replace the almond topping with crushed candy canes, m&m's, or pretty much anything within grabbing distance... maybe not the cat though... that would be gross...)

Anyway... my coworker Niki introduced me to the recipe on Food and Wine and I am so thankful for it, since this is one of the gifts I give to all those hard to shop for guys in my family. Enjoy and let me know what you think!

Chocolate-Almond Saltine Toffee
1 1/2 cups sliced almonds (6 ounces)
Approximately 60 saltine crackers (not low-sodium)
1 1/2 cups sugar
2 sticks (1/2 pound) unsalted butter
2 tablespoons light corn syrup
1/2 pound bittersweet chocolate, chopped into 1/2-inch pieces

1. Preheat the oven to 350°, spread the almonds on a baking sheet and toast for about 6 minutes, until golden.

2. Line a 12-by-17-inch rimmed baking sheet with a silicone mat or lightly buttered parchment paper. Arrange the saltine crackers on the baking sheet in a single layer, patching any holes with cracker bits; slight gaps are okay.

3. In a medium saucepan, combine the sugar, butter and corn syrup and cook over low heat until the sugar is melted. Brush the side of the pan with a moistened pastry brush to wash down any sugar crystals. Cook the syrup over moderate heat without stirring until it starts to brown around the edge, about 5 minutes. Insert a candy thermometer into the syrup and simmer, stirring with a wooden spoon, until honey-colored caramel forms and the temperature reaches 300°, about 6 minutes longer.

4. Slowly and carefully pour the caramel over the crackers, being sure to cover most of them evenly. Using an offset spatula, spread the caramel to cover any gaps. Let cool for 3 minutes, then sprinkle the chopped chocolate evenly on top. Let stand until the chocolate is melted, about 3 minutes, then spread the chocolate evenly over the toffee. Spread the almonds evenly over the chocolate. Freeze the toffee until set, about 15 minutes.

5. Invert the toffee onto a work surface and peel off the mat or paper. Invert again, break into large shards and serve.

Sorry I didn't take a shot of it all broken up into pieces and wrapped up. I'll take one once I start the factory line of making this stuff close to Christmas :)