Preheat the oven to 350° Fahrenheit. Line a cookie sheet with aluminum foil and butter the foil. Place graham crackers on the pan to completely cover it (feel free to break crackers into small pieces first so that it’s easier to cut toffee into pieces later! You’ll need to break some of them anyway to fit smaller pieces into the leftover space). Make sure the entire pan is covered in a single layer of crackers.

In a small saucepan, heat the butter over medium-low heat until completely melted. Add sugar and salt and stir continuously until the sugar and butter are combined and thick - about 2-3 mintues total (don’t overcook!). Carefully pour the mixture over the graham cracker tray, being sure to coat each cracker completely - use a spatula to smooth mixture over all crackers so tray is completely coated.

Bake tray for 7-8 minutes until caramel mixture is bubbling, then remove from oven and set on a cooling rack. Immediately toss chocolate chunks evenly over the tray so that each cracker has a fair amount of chocolate on it. To melt the chocolate, return the tray to the oven for another 2 minutes. Remove and reset on cooling rack. Using a butter knife or spatula, carefully spread the chocolate (it should be melted now and spreadable, if not, let it sit for a minute) so that each cracker is evenly coated. Sprinkle with the chopped almonds (to your taste - you can use chopped pecans or walnuts or other topping), and let cool completely before breaking or cutting apart and serving. I used a large knife to cut apart the squares, but you can break it into small shapes if you want too!