While this toffee stays fresh for up to a week, I strongly discourage your making it in advance. I give this counsel for the sheer reason that it disappears almost immediately if any number of humans with a mouth is present. That is to say, it is delicious. Salty, sweet, crunchy, melty delicious.
There are infinite variations on this. I sprinkled mine with pistachio nuts and pink Himalayan sea salt, but I have previously used almonds, walnuts, and even edible gold leaf. Once I used matzoh instead of saltines and made it into a Kosher for Passover birthday cake.
Warning: really use chocolate chips and not Baker's chocolate chunks. The little chips have greater surface area and will melt easier. Also, if you have any trouble getting your chocolate to melt, toss the tray back in the oven for 30 seconds to a minute. That'll do it.
- 40 saltines (or enough salty crackers to cover a large hotel pan)
- 1 cup (2 sticks) melted unsalted butter
- 1 cup brown sugar
- 1 bag semi-sweet chocolate chips
- Optional: pink himalayan sea salt, regular sea salt, pistachios, almonds, walnuts, pecans, cranberries, currants, what-have-you!
- Preheat the oven to 400.
- Line your baking tray with parchment paper, and cover with a layer of crackers.
- In a sauté pan, combine the butter and sugar. Set over high heat and stir continually. When the mixture begins to boil (you will see bubbles), you have 3 more minutes of stirring.
- Pour the sugar mixture over the crackers so there is an even layer across the entire cracker tray.
- Put the tray in the oven for 6 minutes or until you see bubbles across the surface.
- Remove the tray from the oven, and sprinkle chocolate chips over the toffee.
- Let the chocolate sit for 30 seconds to a minute, and then, using a wooden spoon or silicon spatula, spread the chocolate across the toffee.
- Now is the time to sprinkle nuts, dried fruit, sea salt, or what-have-you.
- Allow to cool for 3-4 hours.
- Break into pieces.
- Store or serve.
Serves 10. 30 minutes total time.