Saturday, December 4, 2010

Secret Ingredient Almond Toffee- a sweet and salty treat

This is a family favorite recipe of Almond Toffee that I have been baking for many years. It is fun to make and let people bite into and then ask them to guess the "secret ingredient"- can you guess what it is by just looking at the picture??

 Well, can you guess what is the unique ingredient to this Almond Toffee recipe??





Believe it or not...Saltines!
These crackers add a hint of crunch
as well as the perfect harmony of sweet and salty.

Already baked and now time to be cooled.

This depicts the underside of the toffee- see the saltine layer under there!?

Saltine Almond Toffee Bars
Author: Brenna Bowers

1 cup butter (not margarine)
1 cup brown sugar
8 oz. Saltine crackers (abut a sleeve and a half)
12 oz. chocolate chips
½ cup sliced or slivered almonds

Preheat the oven to 350 degrees F.
Line a cookie sheet with foil and grease it well with butter.
Place one layer of Saltine crackers on the greased cookie sheet, laying them end to end and close together.
To make the toffee mixture, in a medium sized saucepan, melt the butter on medium heat. Once it is melted add the brown sugar and stir.  Boil and continue to stir for exactly 3 minutes (tip 1).
Pour the toffee mixture over the saltine crackers and spread evenly with a spatula as quickly as possible before it cools and begins to harden.
Place into the oven and bake for 8 minutes. Remove from the oven and sprinkle chocolate chips evenly over the toffee.
Let it rest for 2 minutes (to let the chocolate chips melt) and with a clean spatula, spread the melted chocolate evenly over the toffee. Sprinkle with the nuts.
Let the Almond Toffee cool completely (you can even place it in the fridge for a few minutes to harden it faster). Break into pieces and enjoy!

Tip 1: It is so important that you boil it for exactly 3 minutes. You want to see bubbles as it boils. Cooking this the proper amount of time makes the toffee the correct texture- completely melting the sugar and caramelizing it.

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