In a bag or other container, mix together everything but the marshmallows and the butter. Set aside. In a large, microwave dish, melt the butter, about 1 1/2 minutes. Add marshmallows, tossing generously so that they are well coated with the melted butter. Microwave for about 2 minutes, 40 seconds or until marshmallows have nearly doubled in volume.

Stir dry ingredients into marshmallows, mixing thoroughly. Spread evenly into a baking dish or onto a cookie sheet, either of which should be well coated with butter. Coat your hands with butter and smooth out the top of the Husky Treats. Allow to cool and then cut them up and serve. NEVER use margarine or generic "crisped rice". You can use marshmallows other than Kraft, but they will taste different.

Over medium-high heat, melt butter. Add sugar and chopped almonds*. Use a candy thermometer to heat to 300° (hard crack). Quickly spread as thinly as possible on a pre-greased baking sheet. The thinner, the better. Allow to cool, then smash it up into 1/8" bits or at least as small as you can without turning it into toffee dust. Store in 4 oz portions.

*1 cup for using with Husky Treats; 2 cups to make "real" toffee.

**If you are making "real" toffee: after the toffee has cooled, melt chocolate bars on the top and sprinkle 1/2 cup chopped nuts over the melted chocolate before it cools.