Ingredients

The following ingredients have 4 Servings
  • 50 saltine crackers
  • 2 sticks butter ((cubed) )
  • 1 cup light brown sugar ((packed) )
  • chocolate chips (, I use about 2 cups)
  • sliced almonds (, about 1/2 cup)
  • chopped pecans (, about 1/2 cup)

Instruction

  • Preheat oven to 350°F. Line 9×13" jelly roll pan with aluminum foil. Spray foil with cooking spray and then line pan with saltine crackers.
  • Place butter in a medium-sized pot over low medium/low heat. Stir until butter is slightly melted, then add sugar. Once butter is melted, bring to a boil over medium-heat for 3 minutes, or until it thickens and sugar has dissolved. Stir constantly. You want the butter and sugar to be combined and turn an amber caramel color.
  • After 3 minutes, remove pan from heat and pour evenly over the saltine crackers. Spread mixture with a knife. Place pan in oven and bake for 7-8 minutes or until lightly golden brown. The mixture will spread evenly over the crackers as it bakes.
  • Remove pan from oven. If you're adding chocolate sprinkle the chocolate chips over top and allow to sit for 5 minutes (or place back in the oven for 1 minute). Then spread with a spatula and sprinkle with nuts if desired. Allow to cool.
  • Allow the toffee to cool and then break pieces off of foil or use a sharp knife to cut.