Chocolate Almond Saltine Toffee

  • Serves: Makes about 2 1/2 pounds
  • Baking Temp (degrees F): 350
  • Views: 9842
  • Comments: 7

Candy and photo by chefcandy, Premium Member © Sarah Phillips

There's matzo covered in toffee and chocolate, but now you can have saltine crackers with the same, including a hint of salt from the crackers.

1 1/2 cups sliced almonds (6 ounces) or nuts; I used pecans 
Approximately 60 saltine crackers (not low-sodium), broken into large pieces  
1 1/2 cups sugar
3 sticks (3/4 pound) unsalted butter
2 tablespoons light corn syrup
1/2 pound bittersweet, semisweet, or milk chocolate, chopped into 1/2-inch pieces 

1. Preheat the oven to 350 degrees F, spread the almonds on a baking sheet and toast for about 6 minutes, until golden.

2. Line a 12- x 17-inch rimmed baking sheet with a silicone mat or lightly buttered parchment paper. Arrange the saltine cracker pieces on the baking sheet in a single layer, patching
any holes with cracker bits; slight gaps are okay.

3. In a medium heavy-bottomed saucepan, with high sides,combine the sugar, butter and corn syrup and cook over low heat until the sugar is melted.

Immediately wash the sides of the pan on the inside walls of the pot above the surface of the sugar mixture, using a heat proof pastry brush dipped in clean water.
SARAH SAYS: Dip the brush in water every time before washing the side of the pan! This step removes crystals that may have accumulated on the inside of the pan. If allowed to remain, these crystals might cause the sugar mixture to crystallize or become grainy. 

4. Increase the heat to medium, and continue to cook the syrup without stirring until it starts to brown around the edge, about 5 minutes. Insert a candy thermometer into the syrup, lower the heat so the mixture simmers, stirring with a wooden spoon, until honey-colored caramel forms and the temperature reaches 300 degrees F, about 6 minutes longer.

5. Slowly and carefully pour the caramel over the crackers, being sure to cover most of them evenly. Using an offset spatula, spread the caramel to cover any gaps.

6. Let cool for 3 minutes, then sprinkle the chopped chocolate evenly on top. Let stand until the chocolate is melted, about 3 minutes, then spread the chocolate evenly over the toffee. Spread the almonds evenly over the chocolate.

7. Freeze the toffee until set, about 15 minutes, but do not store it there.

8. Invert the toffee onto a work surface and peel off the mat or paper. Invert again, break into large shards and serve.

The chocolate-almond saltine toffee can be refrigerated for up to 2 weeks in an airtight container.

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