by Heather Harris Brady
Happy 2016! Thank you guys so much for sticking with me during these days of sparse posts. As you probably know, I work full-time and this year my son’s a senior so I’ve been trying to take time to enjoy this year-that-will-not-come-again. This toffee is something new I auditioned over the holidays and since it was a big hit I wanted to share it with you because it would make a great thing to put for any upcoming game or Oscar parties.
This is a large recipe, it will yield about two gallon-size ziplock bags of toffee, so feel free to cut in half if that works for you. It does freeze well too. This is a variation of the saltine toffee recipes you see other places, but I’ve changed it a little bit based on an old magazine clipping I found in my files. I’ve topped it with broken pretzels but you could go to town with whatever you like – sprinkles in game day colors, gold leaf, nuts, you name it.
Sweet and Salty Toffee, About 2 lbs. of finished toffee
- Two sleeves of regular saltine crackers
- Three sticks of butter
- 1-1/2 c. granulated sugar
- 1 t. vanilla
- 12 oz. chocolate couverture or good quality chocolate chips (Like Ghirardelli 60%)
- Toppings (optional)
Line a sheet pan with foil and grease it lightly. Lay the crackers out in one even layer, with as few gaps as possible. There is something very OCD and enjoyable about this part.
In a heavy saucepan combine the butter and the sugar over medium heat.
Cook, stirring occasionally, to the medium-crack stage. It will start out like this:
But over time it will thicken. Keep an eye on it as it thickens, once it starts to darken to a toffee color you’re there.
Stir in the vanilla and pour it immediately over the crackers as evenly as you can.
Take a knife and coax it out to fill the gaps, work quick because we need to keep it hot.
Spread the couverture discs or chips over the toffee.
As they melt spread it out.
Before it sets top it with your extras, in this case, broken pretzels.
Put it in the refrigerator to finish hardening up. When it’s hard lift the foil to crack it into serving-size pieces.
Store the finished toffee in an airtight bag or tin. It will keep for several weeks, but ours disappeared as soon as I set it out.