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This is why I am not a food blogger…

November 12, 2009

I can not seem to master the “take-a-pic-of-EACH-step” that would be required to keep the interest of readers.

But anyway, here’s another treat.

Saltine Toffee

I know that sounds wierd, but just trust me and try it. I hesitated to share this yet, because some of you may receive some of this from us at Christmas time… but I’m just going to go ahead and share anyway!

Preheat the oven to 400°

What you need:

  • Jelly roll pan (about 11×18 I think, it’s a big-ish pan that isn’t too deep)
  • a sleeve of saltines
  • 1c butter
  • 1c brown sugar
  • 1-2Tbs corn syrup
  • 1c chocolate chips
  • chopped walnuts

spray the pan with non-stick cooking spray

now lay out a single layer of saltines(I used Club crackers in this batch, but I liked the saltines better)

in a sauce pan melt together the butter and brown sugar (I also add a couple Tbs of cornsyrup because that’s what works on my stove top) and let it come to a boil.

allow it to boil for about 3 minutes (I’m sure you could use a candy thermometer here, but mine has vanished so we’re going with time)

pour the candy mixture all over the crackers, you can spread it with the back of a spoon but don’t worry too much, it will even out in the oven.

bake for about 4 or 5 minutes. don’t leave the kitchen because your candy will burn (trust me I’ve done it)

once you remove it from the oven let it sit a minute or two

(now the rest of the pics are missing because the process moves pretty fast and I’m just not that good, and there might have been a kidlet or 5 that were distracting me)

sprinkle the chocolate chips all over the top and allow them to sit for a few minutes (until they start to get glossy and melt) then use and offset spatula (frosting knife) to sreapd them into a fairly even layer of chocolate (I just like a thin layer, if you like more, use more chips or even a mix of chocolate and peanut butter chips)

once the chocolate is nice and spread sprinkle the chopped nuts over the top (if you’re using them, they aren’t required but I like them) you can also sprinkle crushed cracker crumbs over the top.

place it in the fridge (or if you’re as impatient as me – the freezer) until copletely chilled and set up.

take it from the chiller and start to cut it into random bite-ish sized pieced.

Enjoy (and please do NOT hold me responsible for your dental bill)!

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