Preheat the oven to 400°F.

Line a 13x9 inch baking pan with aluminum foil and lightly spray with nonstick spray.

Arrange the Saltine crackers neatly on the pan. You can break a few in half if needed to fill the pan.

Add the butter and brown sugar to a small saucepan and heat over medium heat, stirring gently until it is melted and smooth.

When the mixture begins to bubble, stop stirring and let it cook for 3 minutes undisturbed. DO NOT stir at all during these 3 minutes.

As soon as the 3 minutes are up pour the caramel over the crackers. If the crackers begin to float don’t panic. Use a heat-proof spatula to smooth the caramel over the crackers ensuring they are all covered. You can then use a fork to gently move the crackers back into place if needed.

Place the baking sheet in the oven and bake for 5 minutes. The caramel should bubble all over the top of the crackers.

After 5 minutes remove from the oven and evenly sprinkle the chocolate chips over the crackers. Place back in the oven and cook for 2 minutes.

After 2 minutes remove the toffee from the oven and use a spatula to gently smooth the melted chocolate chips over the crackers making and even coating of chocolate.

Sprinkle the finely chopped pecans over the chocolate.

Let the pan cool for 10 minutes and then place in the refrigerator to chill for 30 minutes.

Once chilled remove from the refrigerator and lift the aluminum foil off of your baking sheet. Place on a cutting board and use a sharp knife to cut the toffee into pieces.