Salty Redneck Toffee

There are so many versions of this recipe floating out there in cyberspace, that I can’t even begin to imagine who to credit for this insanely delicious/addictive treat. A lot of recipes use Matzoh and I have served that during Passover. My favorite version, however, is with Saltines. Lordy, lordy.

Approximately 40 Saltine crackers (enough to cover one rimmed baking sheet)
2 sticks unsalted butter
1 cup packed light brown sugar
A big pinch of kosher salt
1/2 teaspoon good vanilla extract
1 1/2 cups semi- or bittersweet chocolate chips
1 cup toasted sliced almonds
Extra kosher salt for sprinkling

Preheat the oven to 350°F. Line an 11-by-17-inch baking sheet completely with foil, and then line the base of the foil with parchment paper, cut to fit. A pain, but it will be worth it when you end up with foil-less crackers

Fully line the bottom of the baking sheet with Saltines, covering all parts. You may need to cut crackers to fill gaps- it’s better if they don’t overlap.

In a medium heavy-duty saucepan, melt the butter and brown sugar together, and stir it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for three more minutes, stirring it well. It will thicken a bit as it cooks. Remove from the heat and add the salt and vanilla. Quickly pour it over the crackers and spread evenly. Be ready to move quickly here, because it starts to set FAST.

Bake the caramel-covered crackers for 15 minutes, watching carefully as it will bubble and the corners might darken too quickly and/or burn. Reduce the heat by 15 degrees if this starts to happen.

Remove from oven and immediately cover with chocolate chips. Let stand five minutes, and then spread them evenly across the caramel with an offset spatula. Occasionally my chocolate chips got wonky and wouldn’t spread right. I just put the whole tray back in the off (but warm) oven for 3 minutes and it melted better.

Sprinkle chocolate-covered caramel crackers with your toasted nuts and then a bit of Kosher salt. Not much salt, as the Saltines are already pretty salty. God help you if you used salted butter too.

Set aside to cool. You may want to do this in another room of the house, outside or in the fridge. My kitchen gets too hot for anything to actually “cool.” Break it into pieces (Saltines break nicely) and store it in a container.

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