- Sweet and salty
- chocolate and nuts
- buttery toffee goodness
- easy and quick to prepare
- doesn’t require special kitchen tools
- like a candy thermometer
the ratio of
level of difficulty/time spent/number&cost of ingredients
is near perfect.
when i feel like it didn’t take any effort, time or money to make a dish
that is then well received, tastes extremely decadent and one batch can feed a crowd-
that is the dream.
I just spent 5 minutes googling the structure of an ode poem because this treat inspires me.
fortunately for everyone involved, it doesn’t inspire me that much.
i bet you’re drooling now huh?
recipe added to this year’s holiday food list.
- 1-2 sleeves of salted saltine crackers
- 1 cup (2 sticks) butter
- 1 cup brown sugar
- 2 cups semi-sweet chocolate chips
- 1 cup favorite chopped nuts (I have used either walnuts or pecans)
- Preheat oven to 400 degrees and line a medium sized sided cookie sheet with tin foil and spray oil.
- Place as many crackers onto the greased tinfoil to fill the pan with them not overlapping but just touching. (mine is just over 1 sleeve)
- In a saucepan, melt the butter and brown sugar over medium heat. Bring it to a simmer and let it simmer for three minutes without stirring (seriously). After the three minutes, carefully and evenly pour the hot brown sugar mixture over the saltine crackers.
- Bake for 5-7 minutes. It will be bubbly and has no concept of looking "done"
- Remove the pan from the oven, place it on a heat safe surface (like the stove top)
- Immediately sprinkle the chocolate chips evenly across the toffee.
- As it is melting, spread the chocolate evenly across the toffee (like frosting).
- Sprinkle the nuts on top of the melted chocolate and slightly press them into the chocolate and toffee.
- Let the pan cool completely- walk away. put it in the fridge if you can't wait.
- Take the toffee out of the pan, peel off all of the tin foil and break into "2 bite" sized pieces.
- Store in an air-tight container for 1-2 weeks.