This delicious candy recipe, comments, and photos were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
More wonderful Chocolate Recipes and Candy Recipes.
- 1 sleeve saltine crackers or enough to line your baking tray
- 1 cup butter, unsalted
- 1 cup brown sugar, firmly-packed*
- 2 cups chocolate chips, semi-sweet
- 1 cup pecans, chopped, toasted**
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Preheat oven to 350 degrees F. Spray a non-stick baking tray (inside measurement approximately 10- by 15-inch) with non-stick cooking spray.
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Line the saltine crackers, close together, on the prepared baking tray.
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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.
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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.
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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.
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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.
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The toffee can be stored in an airtight container or up to 1 week.
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Makes a large amount.
* 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.