12 Graham crackers or as many as will fit into your 15” x 10” jelly roll pan
1 cup butter (margarine OK, but not nearly as good)
1/2 cup sugar
3/4 cup sliced almonds

Heat oven to 350°. Line jelly roll pan (cookie sheet with sides) with foil and allow for some overhang. Arrange crackers (in even rows, no spaces inbetween) over bottom of prepared pan. Sprinkle sliced almonds on top.

In small saucepan, combine butter and sugar. Bring to a boil over medium heat; boil 2 minutes, stirring slowly, until mixture thickens. Remove from heat; pour and spread evenly over crackers and almonds.

Bake at 350° for 12-15 minutes. Toffee mixture will bubble up and look very light in color, with browner edges. Take out of oven at this point, and as it cools the toffee darkens a bit and becomes a smooth glaze. [Do not overbake or let it turn too brown; cracker bottoms will burn!] Wait until cool and break into pieces. (Or, for a neater look, you can cut into squares or diamond shapes while hot, right out of the oven.)