|
Baking Corner
| Regional
Foods | Cooking
Articles
|
Hints & Tips
| Culinary
Dictionary
|
Newspaper
Columns
This delicious Pecan Chocolate Toffee recipe and photos were shared with me by
Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
Karen says, "This is an excellent candy. No one will ever know that saltine
crackers are the base until they ask for the recipe - and they will! This toffee
is delicious! Last year I just used the light brown and it was
not as complex as this years batch. People loved that it does not break your
teeth to eat it."
More wonderful
Chocolate Recipes
and
Candy Recipes.
Pecan Chocolate Toffee - Saltine Toffee
Recipe Type:
Candy,
Chocolate,
Pecans
Yields: makes many
Prep time: 20 min
Ingredients:
1 sleeve saltine crackers or enough to line your baking tray
1 cup unsalted butter
1 cup firmly-packed brown sugar*
2 cups semi-sweet chocolate chips
1 cup chopped pecans, toasted**
* I used 1/2 cup light brown sugar and 1/2 cup dark brown
sugar. Be sure to use a good-quality brown sugar such a C&H.
** To toast the pecans, preheat oven to 375 degrees F.
Spread pecans on a cookie sheet. Bake about 5 minutes until lightly browned.
Watch closely so they will not burn.
Preparation:
Preheat oven to 350 degrees F. spray a non-stick baking tray (inside measurement
approximately 10- by 15-inch) with non-stick cooking spray.
Line the saltine crackers, close together, on the prepared baking tray.
In a medium saucepan over medium-high heat, melt butter and brown sugar
together. Let simmer, stirring often, approximately 3 to 5 minutes or until the
mixture turns to a nice caramel color and the butter and sugar come together.
Pour the brown sugar sauce over the top of the saltine crackers, spreading with
an offset spatula, making sure the sauce covers the crackers well. Bake for 15
minutes.
 Remove from oven and immediately sprinkle chocolate chips over the top of the
crackers. As the chocolate starts to melt, spread an even layer over the
caramel/sugar mixture. Sprinkle with the toasted pecan. With the back of a
wooden spoon, press the nuts into the chocolate.
Set aside and allow to cool completely (you can
even place it in the refrigerator for a few minutes to harden it faster).
When cool, break the toffee into random-size pieces.
The toffee can be stored in an airtight container or up to 1 week.
Makes a large amount.
| 
