The title of this post could have easily been “Toffee Crunch for Ding-a-Lings”, “White Trash Toffee”, “Trailer Trash Toffee”, or “Dump-it-in-the-Trash-Before-I-Eat-Anymore Toffee”. Take your pick. Just take some, please!
I’ve made toffee before – the real deal, too. It’s impressive and fabulous, but making it is kinda stressful. You reaaaaallly have to pay attention, see. There’s no walking away from the stove to update your Facebook status, or to text your bff to share the latest newsie news. No siree. You need to be vigilant lest you burn your caramel – a mistake that will only lead to untold sadness, disappointment, and quite possibly a trip to Marshall’s to replace your ruined pan.
Today’s recipe is a perfectly acceptable, less stressful, and equally delicious compromise. I feel quite sure that no one is gonna call for your expulsion from your cookie exchange for bringing this version – you might get shown the door for bringing other dumbed-down holiday treats – like those lame faux turtles? The ones that are nothing but a melted Rolo inside a pretzel ring? I’m sorry, but you’d have it coming…I couldn’t even take up for you, and I don’t give a care how cute you packaged them.
You don’t have to tell anyone how easy this is to make….it’ll be our little secret! I can nearly guarantee they’ll secure your spot in the cookie exchange again next year.
IRRESISTIBLE TOFFEE CRUNCH
Serves 1 (kidding)
Adapted and morphed from allrecipes and Food & Wine Magazine
7-8 graham cracker sheets, broken in half (Honey Maid Grahams are on sale)
¾ c. butter
¾ c. brown sugar (C & H Brand is on sale)
1 t. vanilla extract
Pinch of kosher salt
1 c. finely chopped roasted, salted almonds, divided in half
2 c. chocolate chips (Nestle Brand are on sale)
Preheat oven to 350. Line a rimmed baking sheet with parchment paper or tin foil. Set graham cracker halves side by side on the baking sheet. Set aside.
Place butter and brown sugar in a medium, heavy bottomed saucepan and place pan over medium heat. Whisk the mixture until it is blended. Bring up to a boil, reduce heat and simmer for 5 – 6 minutes, whisking constantly (I let mine reach 220 on my thermometer). Remove from heat. Add half a cup of the chopped almonds, the vanilla, and the salt and mix well. Working quickly, pour the mixture over the graham crackers, scraping the bottom and sides of the pan with a spatula. Quickly spread the caramel mixture all the way to the edges of the graham crackers so that they are all covered. Place the pan in the oven and bake for 12 – 15 minutes.
Remove from the oven and sprinkle the chocolate chips evenly over the hot caramel layer. Allow to stand for five minutes, then use a spatula to spread the melted chocolate evenly over the caramel layer. Top evenly with remaining half cup of chopped almonds. Refrigerate for at least two hours, or until fully chilled. Break or cut toffee into pieces and serve.
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