Wednesday, December 19, 2012

Saltine Cracker Toffee

Have you ever tried this yummy {and so, so easy} treat? And yep, there are saltines in it. You can't even tell in the finished product.

I actually made this once over 10 years ago and then forgot about it {I have no idea how that happened!} until I saw it recently over at Six Sisters' Stuff. I made a couple of adaptations to the recipe, like using semi-sweet chocolate chips instead of milk. Give it a try. You'll love the results.

Saltine Cracker Toffee
adapted from Six Sisters' Stuff

1 cup salted butter
1 cup brown sugar
40 saltines (about 1 sleeve)
2 cups semi-sweet chocolate chips
1 c. chopped pecans

Preheat the oven to 400 degrees. Line a jelly roll pan with foil, and spray the foil with non-stick spray. Lay the saltines close together on the foil. I learned they aren't quite square, and laying them with the shorter side aligned with the short side of the pan helps them all fit better.

Melt the butter in a heavy saucepan and add the brown sugar. Whisk to combine, and bring to a boil over medium heat. Once it boils, DO NOT STIR. Set the timer for 3 minutes. At end of cooking time, immediately pour the hot syrup over the saltines. Spread over the saltines to cover as much as you can. Don't worry if it doesn't quite cover everything. In the oven, it will spread further on its own and soak the saltines, like so:
Put the pan in the preheated oven and bake 5-7 minutes. (I thought being high altitude that I'd try the 7, but it was a little too long and the very edges of my toffee browned too much. So I would go with 5 and then take it out promptly). Remove pan from oven and sprinkle the chocolate chips over the hot toffee.
Let the chocolate chips sit for about 5 minutes to soften. Using a spatula, spread the melted chips across the toffee to completely cover it. Sprinkle the chopped pecans (or any other nut you wish) over the top. Lightly press the nuts into the chocolate to hold. Place the toffee in the refrigerator to set. My toffee was completely cooled and set after one hour.

Once the toffee is set, lift it from the pan with the edges of the foil liner. Break into pieces and store in an airtight container, or freeze. At room temperature the toffee will keep 1-2 weeks.

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