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CRACK(er) Toffee

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1606 posts
Joined: Jun 15, 2006


Posted to Thread #19642 at 2:13 pm on Dec 23, 2010

If you have butter, saltines, brown sugar and almonds - along with your chocolate - this is a winner. Quick, easy, makes a huge batch, and is loved by all. Bring it in cooler and replenish as it disappears.

Our friends and family beg for it!

It was the center of the pot luck lunch at my husband's office (they told him to bring it) - everyone stood at the tray and ate this first! Colleen

Almond Cracker Toffee
1 sleeve (or so) of saltine crackers
1 cup (2 sticks) butter
1 cup packed brown sugar
1 (12 oz) bag of semi-sweet chocolate chips (I use 1/2 a bag of semi and 1/2 of milk to create stripes for different flavors in each bite)
1 tbs butter
1/2 cup sliced almonds (or whole, toasted, and chopped)

1. Preheat oven to 350 degrees. Line a 15X10 pan with foil and butter liberally. Lay saltine crackers in a single layer across the bottom, breaking the last few to fit.
2. In a heavy saucepan, heat the butter and brown sugar stirring until they blend well. Boil for 2 minutes more then pour over the crackers. Spread the mixture evenly (I use a metal spreader/spatula). Bake for 10 minutes.
3. In the meantime, lightly saute the sliced almonds in a medium skillet over medium heat with the tbs of butter. (Careful not to overcook!) Set aside. (****I skip this step and use toasted almonds chopped into large and small pieces - I didn't like the greasy almonds.)
4. Remove toffee from oven and top evenly with chocolate chips. Bake for 1-2 minutes more. Remove from oven and spread melted chocolate to cover (I use the metal spreader again). Top with toasted nuts and lightly tap nuts with the tip of a knife to secure them in the chocolate. Cool completely.
5. Chill for 2 hours. Use the foil to release the toffee. Break into uneven pieces and serve.

There are recipes to make this with matzo or Fritos or pretzels.

Link: Almond CRACKer Toffee

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