Linda's Graham Cracker Toffee

Preheat oven to 425 degrees.

Melt butter, sugars and salt in a saucepan over very low heat. Don't rush. I have a 'melt' setting on my new-fangled stove and that worked great.

Bring to a low boil over medium heat and continue boiling, stirring to prevent burning, for 4 minutes.

USE A SILPAT! Spray a 1/2 sheet pan and then line with a silpat or you are doomed to crumbs. Ask me how I know --

Arrange grahams on sheet pan in a single layer, and drizzle with toffee. Use an offset spatula to spread toffee to the corners, covering all crackers. Work quickly but be careful not to burn yourself.

Bake at 425 degrees for 5 minutes.

Watch the baking carefully – it is only a few seconds from bubbly and perfect to burned.

Remove from oven and spread chocolate chips evenly.

Pop back into the oven for two or three minutes to help soften the chocolate chips.

Use your offset spatula to spread over all the toffee covered graham crackers.

Sprinkle with ground nuts, gently pressing into the melted chocolate and being careful not to burn your hands.

Score into 1 inch pieces while still warm. I used a bench knife which kept my cuts somewhat straight.

Cool in refrigerator until chocolate has hardened and then cut through the score marks.

Freeze or refrigerate in an airtight container.

NOTE: This stuff is like molten lava. I gave myself a doozie of a burn when I took the toffee out of the oven because the thumb of my oven mitt touched the toffee. I took off the mitt and burned myself. What? You didn't hear me screaming?