*Almond Florentine*
(i.e.Cracker Candy!)
Makes one baking sheet full

Easy peasy lemon squeezy!

Italian crackers
8 ounces butter (1 cup)
170g of light brown muscovado sugar (1 cup packed)
100g flaked almonds (1 cup)

Preheat the oven to 180*C/350*F/ gas mark 5.  Line a baking sheet (with sides) with some aluminum foil.  Butter the foil well.  Lay out enough of the crackers in a single layer to completely cover the bottom of the baking sheet.  Set aside.

Place the butter into a saucepan.  Melt.  Whisk in the brown sugar and heat over medium heat for 5 minutes without boiling, whisking until completely amalgamated and the sugar is dissolved.  Pour this mixture evenly over top of the crackers.  Sprinkle the flaked almonds evenly over top.

Bake for 7 minutes.  Turn the oven off.  Crack the oven door open and allow to sit for 3/4 to 1 hour in time.  Cut into squares while still warm.  Store in an airtight container.

If you like you can drop some chopped milk chocolate over top of the mixture, while it is still hot and spread it out to cover.