Thursday, January 14, 2010

Chocolate-Almond Saltine Toffee

A couple of years ago, we were making gift packages to send out for Christmas. We wanted a candy recipe, and we came across this one in Food and Wine magazine. We decided to try it out, and loved it. It is different from most toffee recipes, because the bottom layer is saltine crackers. Then comes the toffee, which is tricky to make, because it takes a while to reach the right color. I think the first time we made this, we had to make the toffee layer twice, because we messed it up the first time. Anyways, after you cook it, you spread it over the toffee, and while it's still hot, you sprinkle on bittersweet chocolate chips. You wait for them to start melting and then use a spatula to spread them. When you sprinkle them on, they won't look like enough, but trust me, they are. Then comes toasted almonds. As you can see in the picture above, we burned some of ours. But we picked out the worst ones and the rest tasted fine.
We love this recipe, and it's a keeper in our house. Please try it - you won't regret it. Here it is. Enjoy!

Chocolate-Almond Saltine Toffee (recipe source here)


  1. 1 1/2 cups sliced almonds (6 ounces)
  2. Approximately 60 saltine crackers (not low-sodium)
  3. 1 1/2 cups sugar
  4. 3 sticks (3/4 pound) unsalted butter
  5. 2 tablespoons light corn syrup
  6. 1/2 pound bittersweet chocolate, chopped into 1/2-inch pieces

    1. Preheat the oven to 350°. Spread the almonds on a baking sheet and toast for about 6 minutes, until golden.
    2. Line a 12-by-17-inch rimmed baking sheet with a silicone mat or lightly buttered parchment paper. Arrange the saltine crackers on the baking sheet in a single layer, patching any holes with cracker bits; slight gaps are okay.
    3. In a medium saucepan, combine the sugar, butter and corn syrup and cook over low heat until the sugar is melted. Brush the side of the pan with a moistened pastry brush to wash down any sugar crystals. Cook the syrup over moderate heat without stirring until it starts to brown around the edge, about 5 minutes. Insert a candy thermometer into the syrup and simmer, stirring with a wooden spoon, until honey-colored caramel forms and the temperature reaches 300°, about 6 minutes longer.
    4. 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. 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. Freeze the toffee until set, about 15 minutes.
    5. 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. (and it ships well!)


LittleRed said...

I haven't had these since I was little....i'd forgotten all about them. They look delicious:) I'm going to book mark this for next Christmas!

Sophia said...

thanks :)