cracker toffee

By jab120638

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
• Preheat oven to 400 degrees F. Spread parchment paper over a cookie sheet. {It's actually a jelly-roll pan- a cookie sheet with sides. Sides are important!}

Details

Servings 1
Adapted from butterwithasideofbread.com

Preparation

Step 1

Preheat oven to 400 degrees F. Spread parchment paper over a cookie sheet. {It's actually a jelly-roll pan- a cookie sheet with sides. Sides are important!}

In a saucepan combine the sugar and the butter. Bring to a full, rolling boil, then boil for 3 minutes.

Immediately pour over saltines. Do your best to pour some on each cracker, but don't worry about covering each one completely.













 



















Cracker Toffee




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




Preheat oven to 400 degrees F. Spread parchment paper over a cookie sheet. {It's actually a jelly-roll pan- a cookie sheet with sides. Sides are important!} 












Line cookie sheet with saltine crackers in single layer, leaving some space between each cracker. 








In a saucepan combine the sugar and the butter. Bring to a full, rolling boil, then boil for 3 minutes. 












Immediately pour over saltines. Do your best to pour some on each cracker, but don't worry about covering each one completely. 












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.