I believe this should be called “Kathy’s Toffee Crunch”, because it is my mom’s recipe, but knowing her, she got it from some issue of Cooking Light in the 90’s and, like everything she makes (the only time she ever failed at cooking something, and it has only happened once, it was definitely a recipe error), it became an immediate family-extended family-family friends-people on the street standby. Actually, this couldn’t have come from Cooking Light, it has three sticks of butter.
This is the best, easiest thing you will ever make, you will eat every piece, gain 5 pounds and be glad. I make this only a few times a year, because, as mentioned previously, it has three sticks of butter, but if I could, I would eat it every single day. It satisfies every conceivable sweet craving- chocolate, crunch, nuts, butter. It isn’t boring like candy, it isn’t as much commitment as baking a cake, it looks pretty and it travels well. And- it’s really, really easy.
Kathy’s Toffee Crunch
3 sticks of butter (1.5 cups, don’t do anything silly like use margarine, just eat a salad for a few days instead of a sandwich- that’s what I do)
1 cup packed brown sugar
2 packets of Saltines
1 bag of semi-sweet chocolate chips
1-2 cups of some kind of chopped nut, my favorite the last few years has been raw, sliced almonds, because they have them at TJ
First things first, pre-heat the oven to 350 degrees. In a saucepan on medium heat, melt the butter and brown sugar. While that’s melting, get out a cookie sheet, and line it with foil. On the foil, arrange the saltines end to end to cover the whole cookie sheet.
The butter and sugar should be melted by this point, you want to let it come to a boil, stirring, then let it boil for 3-4 minutes. Essentially you’re making a quick caramel, and the amount of time you let it boil will affect the consistency of the finished toffee. My mom’s recipe says 3 minutes, I do 4. Feel free to experiment. It will look like this when it’s done:
After the 3-4 minutes, when it looks like that, pour it all over the crackers. You’ll be able to spread it out with a silicone spatula/spoon thing, you want it to be as even over the crackers as possible. When it’s all spread out, put the cookie sheet in the oven for 10 minutes. After 10 minutes, take it out and sprinkle the chocolate chips over it. Then, put it back in the oven for 2 minutes to melt the chocolate. After the 2 minutes, take it out and use your silicone spatula thing to spread out all the chocolate.
When the chocolate is evenly spread, sprinkle the whole thing with nuts. I guess you don’t have to use nuts if you don’t like them, but the nuts is what allows me to delude myself into thinking that this isn’t that bad for you.
Let the whole thing cool until you can touch the cookie sheet without an oven mitt, then put it in the freezer, uncovered, for an hour. After an hour, take it out, peel it off the foil and break it into pieces.
A couple of notes:
Everything in this recipe has always worked perfectly for me except 2. First, I once undercooked the caramel on the stove, and the toffee turned out chewier than I wanted. Hence the 4 minutes. You’ll have to make this yourself to decide how many minutes you want to cook the caramel, and I guarantee, you’ll be making this more than once. Second, once or twice the foil has been hard to remove from the bottom of the toffee. The solution to this, if you find it becoming an issue, is to let it come a little closer to room temperature after you take it out of the freezer, which will loosen up the toffee a bit.
Eat, and enjoy the accolades of your loved ones.