Preheat oven to 350 degrees F. Line a large sheet pan with a Silpat baking mat or with parchment paper. Do not use aluminum foil or the caramel will stick.
Arrange the graham crackers in a single flat layer over the prepared sheet pan. If they are not on a flat layer, the toffee will pool in the center while baking.
In a medium saucepan over medium heat, add the butter, brown sugar, and a pinch of salt and melt everything TOGETHER (if you melt the butter first and then add the sugar, they will separate). Bring to a boil, and reduce heat to low. Simmer for 3-4 minutes, stirring constantly. While still hot, pour mixture all over the graham crackers evenly. Bake for 8-9 minutes until bubbly.
Remove from oven and immediately sprinkle the chocolate chips. Let them melt for a few minutes, and then spread with a spatula.
Sprinkle chopped almonds and sea salt. Let cool at room temperature and then place them in the fridge for 1 hour until hardened. After they have set and hardened, break them up into pieces. Enjoy!