Preheat oven to 400 degrees. Line cookie sheet with parchment paper or Silpat mat. Place Saltine crackers on the pan and make sure they are touching and the parchment extends past the crackers.
Combine sugar and butter in a medium saucepan and bring to a boil. Let boil for 3 minutes. Pour immediately over saltines making sure all the crackers are completely covered.
Bake at 400 degrees F for 5 to 6 minutes. Remove from oven and sprinkle chocolate morsels over the top. Let sit for 5 minutes. Spread melted chocolate and top with roasted chopped nuts. Refrigerate toffee for 2 hours. Once set, break into pieces. Enjoy!
You can use semi-sweet or dark chocolate in this recipe.Can be stored in the refrigerator for up to 2 weeks or stored in the freezer for 2-3 months.Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don't forget to give it a star rating below!