A Southern Grace: Terribly Terrific Toffee

Terribly Terrific Toffee



  • 1 cup unsalted butter (margarine is acceptable, but not nearly as marvelous)
  • 1 cup light brown sugar, packed
  • 2 cups morsels, whether semi-sweet, milk, or white chocolate, butterscotch, or peanut butter
  • 40 saltine crackers
Do this first:
Preheat oven to 350 degrees F.
Line a 15x10-inch jelly roll pan or a 12x17-inch cookie sheet with foil and spray with non-stick spray.
Lay a flat layer of crackers out on the foil.
Measure out your morsels and set them aside.
Begin phase 2:
Now you're ready to melt the brown sugar and butter until a boil is reached.
Reduce the heat and simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. It should be pretty thick, but thin enough to pour and spread on its own.
Pour this mixture over the crackers and make sure all are coated fairly evenly.
The third portion:
Bake for 8-10 minutes, or until the toffee becomes bubbly.
After removing the pan from the oven, let it sit for 3-5 minutes and begin to set up.
Sprinkle on the chips, let them soften and melt for about 5 minutes, and then spread them into an even layer.
You can add nuts, cracker crumbs, or whatever else floats your boat at this point.
Let cool and, if desired for expediting purposes, refrigerate until hardened.
Break into pieces the size of your choice and enjoy!

Microwave version, using the same ingredients:
Place crackers on a cookie sheet lined with foil. Microwave sugar and butter for 4 minutes. Whisk to blend. Pour over crackers and bake at 350ºF for 15 minutes and continue on with recipe above.

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