Tuesday , 28 March 2017

Cracker Toffee

Cracker Toffee

Cracker Toffee

Ingredients

  • 4 ounces regular saltine crackers {1 sleeve}
  • 1 cup butter
  • 1 cup dark brown sugar
  • 2 cups semisweet chocolate chips
  • 3/4 cup chopped walnuts or pecans

Instructions

  1. Preheat oven to 400 degrees F. Spread parchment paper over a cookie sheet.
  2. Line cookie sheet with saltine crackers in single layer, leaving some space between each cracker.
  3. In a saucepan combine the sugar and the butter. Bring to a full, rolling boil, then boil for 3 minutes.
  4. Immediately pour over saltines. Do your best to pour some on each cracker, but don't worry about covering each one completely.
  5. Bake at 400 degrees F (205 degrees C) for 7 minutes. Once it's been in the oven for 2-3 minutes, it will start to bubble. This is when the candy will cover the crackers on its own. They'll also move around a bit, so you can see why it's important to have a bit of excess parchment paper up around the sides.
  6. Remove from oven and sprinkle chocolate chips over the top. Put back in the oven for 2 minutes.
  7. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces. Enjoy!
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9 comments

  1. 7 minutes is way to long. Everything burnt !

  2. This toffee was delicious but the second batch I used a 350 degree oven and only brought the mixture to a rolling boil before pouring over the crackers and baked 5 minutes, took out and scattered the chocolate chips and nuts over the top. (Did not return to oven). Much better, I agree with Sarah Smith’s above post. Delicious recipe just needed a bit of tweaking.

  3. I just made a batch and it was burnt in 5 minutes.

  4. It took a few batches to get it right I doubled the syrup and chocolate! Took tweeting for sure.

  5. Love the recipe but my chocolate didn’t melt completely. I used semi-chocolate chips, & baked at 350. Not sure what I’m doing wrong.

  6. Put it in a 350 degree oven just until it starts bubbling.

  7. Put it in a 350 degree oven just until it starts bubbling. It is addictive

  8. I have made variations on this idea numerous times. I think the oven temp. is way too hot. I do mine on a low, 250 oven for about 12–15mins. Has never burned for me. One other nice touch is to toast your nuts before you sprinkle them over the chocolate. Can be done at the same time as the crackers; just be sure to watch them. They can scorch easily.

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