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Return to January 5, 2010
Return to December Recipe Index
Nancy, Ditto & Little One - plus all Nancylanders. This is
in response to the request by Nancy in KY in the Monday
(1/4/10) Newsletter for a recipe for toffee. This IS NOT
exactly a recipe for toffee but I'd bet the farm that you
can't tell the difference between this and the real thing.
I've made this several times over many years, especially
during
the Christmas holiday season, and it always comes out
perfect. Try it, I think you'll like it. It tastes exactly
like Heath or Skor candy bars.
Mr. Myron Drinkwater - (Sunny and Warm) Lake Forest, CA
Saltine Cracker Toffee
1/4 lb (1 sleeve) saltine crackers
1 cup butter
1 cup brown sugar
2 cups semisweet chocolate chips
3/4 cup chopped or crushed pecans
Preheat oven to 400°. Line a cookie sheet with the saltine
crackers in a single layer - side-by-side touching each
other. In a saucepan combine the butter and brown sugar.
Bring to a boil over medium heat and boil for 3 minutes.
Immediately pour the hot butter and brown sugar mixture over
the crackers and quickly spread the mixture to cover all of
the crackers completely. Bake, uncovered, in the preheated
oven for 5 or 6 minutes. (the top should be hot and bubbly.)
Remove from the oven and immediately sprinkle the semisweet
chocolate chips over the top and let sit for about 5 minutes
or until the chocolate chips appear to be partially melted.
Spread the melted chocolate over all of the crackers as
evenly as possible and then sprinkle the crushed or chopped
pecans over the melted chocolate. Allow the toffee to cool
completely (about 1/2 day or more) then break into pieces.
Mr. Myron Drinkwater - Lake Forest, CA
http://www.nancyskitchen
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