Yep, sharing candy with you. Likely, you're already being bombarded with candy options for the holidays. Save these for another day, or add them to your pile to try this year.
This is a very giftable, very easy recipe. It is easily the one we've made and gifted the most often. I've subbed in other crackers, too, when saltines are not available (I know, hard to believe but overseas, this happens); just find an option that is mostly neutral flavored and well-salted.
Note: this recipe easily doubles. You'll need a full pan of saltines for each batch.
Note: You can sub in any other nut if you prefer. Just make sure you toast them.
Chocolate-Almond Saltine Toffee
Yield: about 2 1/2 pounds
Ingredients
1 1/2 cups sliced almonds (6 ounces)
Approximately 60 saltine crackers (not low-sodium)
1 1/2 cups sugar
3 sticks (3/4 pound) unsalted butter
2 tablespoons light corn syrup (Lyle's is especially good)
1/2 lb. bittersweet chocolate chopped into 1/2-inch pieces, or same amount of dark chocolate chips
Directions
Preheat the oven to 350°. Spread the almonds on a baking sheet and toast for about 6 minutes, until golden.
Line a 12-by-17-inch rimmed baking sheet with lightly buttered parchment paper or aluminum foil. Set aside. Arrange the saltine crackers on the baking sheet in a single layer, patching any holes with cracker bits; slight gaps are okay.
In a medium saucepan, combine the sugar, butter and corn syrup and cook over low heat until the sugar is melted. Try not to let the sugar mixture splash up on the sides, otherwise it will crystalize. Cook the syrup over moderate heat without stirring until it starts to brown around the edge, about 5 minutes. Insert a candy thermometer into the syrup and simmer, stirring with a wooden spoon, until honey-colored caramel forms and the temperature reaches 300°, about 6 minutes longer.
Slowly and carefully pour the caramel over the crackers, being sure to cover most of them evenly. Using an offset spatula, spread the caramel to cover any gaps. Let cool for 3 minutes, then sprinkle the chopped chocolate evenly on top. Let stand until the chocolate is melted, about 3 minutes, then spread the chocolate evenly over the toffee. Spread the almonds evenly over the chocolate. Freeze the toffee until set, about 15 minutes.
Invert the toffee onto a work surface and peel off the mat or paper. Invert again, break into large shards. Enjoy! And share!
Comments