Saltine Toffee

Merry Christmas everyone!  Now that it’s December I can say that, right?  No one is going to start complaining that it’s too early and we need to wait another 2 weeks?  Oh good.  Because I have a host of holiday recipes that I’m dying to share with all of you.

Last week's post had a great recipe for a holiday side dish, and here is another dish you can bring to your next holiday gathering.  It is easy to throw together, and is very addictive!  I could seriously eat the entire pan all by myself.  This recipe is also a great hostess gift.  I mean, who wouldn’t love something salty, sweet, and covered in butter?

What you need:

4 oz (about 40) Saltine crackers.   Ritz crackers will also work well.

1 C butter

1 C Sugar

2 C semi sweet chocolate chips

¾ C chopped nuts, optional

What you do:

Preheat the oven to 425°F.  Line and grease a jelly roll pan or cookie sheet with foil.  Arrange the crackers in a single layer on the pan.  

Melt the butter and sugar together over medium heat stirring constantly and let boil for 3 minutes.  The mixture will turn a beautiful caramel brown color.  Pour the butter mixture evenly over the crackers and place it in the oven for 2-4 minutes, or until the butter mixture is bubbling. 

Remove from the oven and sprinkle chocolate chips over the top.  The heat from the crackers will cause  some of the chocolate chips to melt, but if you want to make it easier on yourself, you can melt the chocolate ahead of time or place the pan in the oven for a few seconds to melt the chocolate chips before spreading them over the crackers.  Sprinkle the chopped nuts over the top.

Let cool completely so that the chocolate is no longer wet.  You can place it in the fridge or freezer to speed up the process. Break the toffee into pieces and serve immediately.  The toffee can be stored in an airtight container for up to 3 days, if you can get it to last that long!

This is also fantastic late night "dead week" brain food.  Final exams here I come!