Sorry for the awful name – I assume it refers to the use of saltine crackers in the recipe. But, regardless of what it’s called, it’s a simple, quick and easy recipe that results in a highly addictive treat. I watched one of Steve’s friends sit next to the bowl and eat 6 pieces in a row. The recipe calls for nuts, but I used crushed candy cane for a festive holiday spin. Enjoy!
White Trash Toffee from http://www.yumsugar.com/
40 saltine crackers
1 cup light brown sugar, packed
1 cup unsalted butter
12 ounces semisweet chocolate chips
1/4 cup roughly chopped roasted almonds
- Preheat oven to 400ºF.
- Place the saltines side by side on a large rimmed baking sheet. (I put the salt side down)
- In a medium-sized saucepan, bring the butter and sugar just to a boil and cook for about 3 minutes, until thicker, but not until it becomes caramel.
- Pour butter and sugar mixture over saltines and place in oven for 3 minutes, or until very bubbly.
- Sprinkle chocolate chips all over the saltine mess and place back in the oven for 1 minute.
- Remove from the oven. Using an offset spatula, spread chocolate evenly over the saltines. Sprinkle lightly with chopped almonds.
- Allow to cool. Place cookie sheet in freezer for about an hour to set. Once hardened, remove and break into rustic pieces.
Makes about a 16" x 12" sheet of toffee, or, depending on the size of your pieces, about 15 to 25 pieces of toffee.