Preheat oven to 400.

Place butter in small saucepan on stove top over medium heat and allow it to melt.

Stir in brown sugar and bring to a low boil for about 3-4 minutes to allow caramel mixture to thicken, stirring regularly.

While the caramel mixture is thickening, line a rimmed cookie sheet with foil (unless you use the awesome non-stick baking pans I use, and in which case, no foil needed!!), and lay out saltine crackers in rows on the cookie sheet.

Pour caramel mixture evenly over the saltines, using a spatula to spread it out to cover the crackers completely.

Place cookie sheet with crackers in oven for 5 minutes.

Remove from oven and set pan on a hot pad. Sprinkle white chocolate chips over top of the hot saltines. Place the pan back in the oven for 1 minute to help the chips to quickly melt.

Pull the pan out of the oven, and use a spatula to gently and evenly spread the chips out across the saltines.

After you've covered the saltines with the melted chips, evenly sprinkle the almonds over the crackers.

Zest two lemons evenly over the top of the crackers.

Allow pan to cool on a hot pad for 10-15 minutes (or until it's cool enough to set in the fridge), and then place in refrigerator for about 20-30 minutes - until the toffee is chilly to the touch and completely set.

Remove from fridge and begin breaking apart. You can use a metal spatula or butter knife to get it started, but once you get it started, you can just use your hands to quickly break the rest of it apart.

Place on platter or in serving bowl and enjoy with others!