Preheat your oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with parchment or foil. If you go with foil, spray it with cooking spray, just to be safe.
Arrange the Saltine Crackers (35) in a rectangle on the prepared baking sheet.
Place the Salted Butter (16 tablespoon) and Brown Sugar (1 cup) in a medium saucepan over medium heat. Allow butter and sugar to melt together, stirring occasionally.
Once the mixture starts boiling, let it boil undisturbed for 3 minutes. Do not stir it! It should be a nice amber color. Immediately pour this toffee over the Saltines.
Transfer the Saltines to the oven and bake for 4 minutes. The toffee should be bubbling and slightly darker in color. The crackers will spread, and that's okay.
Carefully remove the Saltines from the oven and sprinkle with most of the Semi-Sweet Chocolate Chips (1 cup). Return to the oven and bake for 2 more minutes.
Using a spatula, quickly spread the chocolate chips all over the top of the toffee. Immediately add Popcorn (2 1/3 cup), Rice Krispies® Cereal (2/3 cup), and Raw Almonds (1/2 cup) in an even layer. It’s important that you do this fast so the toppings stick.
Place remaining Semi-Sweet Chocolate Chips (1/3 cup) in a microwave safe bowl. Microwave in 15 to 20 second spurts, stirring between each one, until the chocolate is completely melted. Drizzle that melted chocolate all over the top of your fully loaded saltines.
Pop the whole tray in the freezer for at least 30 minutes until the toffee and chocolate are completely set. You can also place the tray in the fridge, but it will take longer.
Break up the toffee saltines into any size pieces you like and serve, or store them in an airtight container in the fridge or freezer. Serve and enjoy!