Monday, December 21, 2009

MMMMM. Saltine toffee

Some folks call it cracker candy. Some call it saltine toffee. Whatever the name, the stuff is legendarily good--and easy easy easy to make. Seriously folks. It is EASY. If it weren't for the possibility of a sugar burn, my 9 yr old could do it!

One sleeve of saltine crackers
1 c of butter
1 c of brown sugar
1 12-16oz bag of chocolate chips

Preheat the oven to 400 degrees. Open the package of crackers and lay the crackers out in a single layer on a cookie sheet (a jelly roll pan or deep cookie sheet works best). I line it with aluminum foil, some people use a silpat, for easy of cleanup, before putting the crackers on it.

Anyway, then melt the butter and sugar together into a small saucepan, bring it to a boil over med-hi heat, and let it boil for three minutes (you'll want to stir it so it doesn't end up burning!). Once you've hit the three minute mark, turn off the heat and pour the sugar/butter mixture over the crackers. Then, quickly, put the cookie sheet into the oven, for 5-6 minutes. When the time is up, remove the cookie sheet, and sprinkle the chocolate chips over the hot sugar. Wait 5 minutes, and then gently spread the hot chocolate over the entirety of the pan. Set the pan aside to cool (for faster cooling, use your fridge. Otherwise, it takes forever). Once it is cool, you can break it into chunks for eating, gift-giving, eating, parties, eating...well, I think you get the idea.

Some people like to sprinkle a light bit of sea salt over the top (it plays up the chocolate and the caramelly goodness. Some folks prefer it plain, some like nuts. If you are going to put a topping on it, do it after spreading, but before you get it thoroughly cool (you all know this, but sometimes those things we "assume" people know, bear repeating for the newbies).

Seriously, yummy stuff, folks, SO easy to make in large batches, for gift-giving or general eating.
Line your gift giving packages with waxed paper, or foil, so that the package isn't ruined by the chocolate (it will get soft and melt if left in a warm place).

Try it, if you never have before, and let me know what *you* think....

1 comment:

  1. I've heard of this but have never actually seen a recipe. It looks delish, and easy too!! Thanks so much for sharing dear☺