This is one of those recipes that spreads like wildfire around the Internet, mainly because it’s one of those miraculous foods that you can’t believe is so good. If you don’t have time to wait for traditional toffee to boil to the hard-crack stage and then firm up, this is your recipe. Kids love to lay the crackers out on the baking sheet, like a giant puzzle, while you boil the sugar and butter. The chocolate on top makes it addictively tasty, and you can use any nut here; chopped peanuts are particularly good.
- Yield: 2 pounds toffee
- 40 salted soda crackers (about 1½ sleeves)
- 1 cup (2 sticks) butter
- 1 cup dark brown sugar
- 2 cups (12 ounces) semisweet chocolate chips
- 1 cup thinly sliced almonds (or any nut you like)
- Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper or buttered foil.
- Place the crackers on the baking sheet in a single layer. In a small saucepan, bring the butter and brown sugar to a boil. When it begins to boil, let it bubble furiously for 3 minutes. Pour the toffee over the crackers and bake them for 5 minutes.
- Remove the toffee from the oven and sprinkle the chocolate chips over the top. Let it sit for a minute or two, then use a silicone spatula to spread the melting chocolate evenly over the surface.
- Sprinkle the chocolate layer evenly with the chopped nuts and then let it cool. When it’s completely cool and firm, break it into pieces. Store the toffee in an airtight container at room temperature for up to 1 week.