It's that time of year again, when a lot of us Moms bake goodies for the school staff, specials teachers, bus drivers etc. as a small token of appreciation at the holidays.
Tonight, was Toffee Makin' Night. We love this toffee and it never lasts long because everyone devours it. It's a unique recipe that my mother found years ago and it uses strangely enough, crackers!
It uses 4 ingredients, but it can be a little picky because you need to bring your sugar mixture high enough to crack stage, and not burn it. Or, the one complaint I hear a lot is that it was too chewy - which would mean that the sugar was not cooked to a hard enough stage. I've thankfully made this enough times (and screwed it up just as many before) to know what my sugar is supposed to look like when it's ready to pour.
It's a really easy and quick recipe you should try. Don't let the crackers scare you - no one knows they're in there until you tell them - trust me, the toffee is awesome!
Recipe for Toffee:
1 sleeve Saltine crackers (about 40)
1 pkg. 12 oz semi-sweet chocolate chips
2 sticks butter
1 C packed brown or regular white sugar
Aluminum foil to line sheet
Crushed pecan pieces or any nut you like (optional)
Heat oven to 375 degrees.
Line a large cookie sheet with foil and place the crackers to fit flat.
Bring butter and sugar to soft boil for 4-5 minutes in heavy saucepan.
Pour mixture over crackers evenly, spread if needed with a knife.
Bake in oven for 5-6 minutes (sugar will bubble and boil)
Remove from oven and sprinkle with chocolate chips.
Put back into oven for 1 minute until chips are softened enough to spread with a knife. (note: chips will appear to hold their shape even when ready to spread)
Sprinkle with nuts if using.
Put into the fridge to harden for 1-2 hours. Break into pieces. Enjoy!
Tip: If I'm making several batches of this, I put them outside on my deck to chill in the winter, instead of taking up fridge space!