Heat oven to 350°F and line a rimmed baking sheet with foil. Spray foil well with pan spray.

Make a single layer of saltines on the bottom of the baking sheet.

Combine butter and sugar in a medium saucepan and place over medium heat. Bring to a boil, stirring until sugar is dissolved. Gently boil for 5 minutes, stirring occasionally. Remove from heat, add cinnamon, vanilla, and cayenne and stir until completely dissolved.

Pour toffee over crackers and spread to coat as evenly as possible. Bake 7 minutes or until bubbly.

Sprinkle chocolate over toffee and wait a few minutes until it begins to melt. Smooth chocolate creating a even layer that completely covers the crackers.

Sprinkle almonds and salt over the top and let cool completely (this might take up to 2 hours depending on how cold your room is). You can place in the refrigerator or freezer to speed up the cooling.

Break into pieces and serve or store at room temperature for up to 2 weeks or freezer for up to 4 months.