Set the oven to 350°F (175°C). Line a large rimmed baking sheet with parchment paper or aluminum foil. Arrange the club crackers in a single, even layer across the prepared sheet, ensuring the surface is fully covered.

In a small saucepan over medium heat, melt the butter. Once melted, add the brown sugar and stir until fully dissolved. Allow the mixture to come to a boil and cook for 2 to 3 minutes, stirring occasionally, until it thickens and bubbles. Remove from heat and stir in the almond extract.

Immediately pour the hot caramel mixture over the crackers. Use a spatula to spread it evenly across the entire surface, ensuring each cracker is coated.

Transfer the baking sheet to the preheated oven and bake for 8 minutes. The mixture should be bubbling and slightly darkened in color when ready.

Remove the sheet from the oven and immediately sprinkle the sliced almonds evenly over the top. The residual heat will lightly toast the almonds and help them adhere.

Allow the candy to cool completely at room temperature. Once fully set, dust with powdered sugar if desired. Break or cut into individual pieces before serving.