Tuesday, December 22, 2009

Grandma’s Toffee


My mom and I had a candy making day on Sunday and decided to make 3 batches of this great tasting peanut brittle.  One batch we made especially for my dad, CAJUN PEANUT BRITTLE.  For this specialty we added 2 teaspoons of Penzey’s Cajun Seasoning.  It was pretty good, had a kick to it!  Anyhow, here is the original recipe! (Click to make larger!) ENJOY!  Oh, the “Syrup” on the recipe is corn syrup.  img008

DSC04181 DSC04196

Yes, we were beautiful and covered in chocolate and candy from head to toes!


Chocolate Saltine Toffee

I received some AWESOME candy this year and I knew that I wanted the recipe.  I have tried numerous times to make English Toffee and end up wasting 12 lbs of butter and an equal amount of sugar and almonds every year!  I decided that I needed to throw that recipe away and this recipe took its place!  It is so simple that even my kids were able to help out.DSC04173


1 Cup Butter

1 Cup Brown Sugar

1  1/2 Sleeves Saltine Cracker

1 Bag Ghirardelli Milk Chocolate Chip

Nuts for dusting the top (optional)

Directions:  Pre heat oven @ 350 degrees.  Line 15-in X 10-in x 1-in baking sheet with foil and coat with nonstick cooking spray.  Place crackers in rows on foil.  In a saucepan, melt butter; add the brown sugar and bring to a boil for about 1 minute.  Pour mixture over crackers and spread until completely covered. DSC04175

Bake at 350 degrees for 15 minutes (crackers may float). DSC04177

Remove from oven.  Sprinkle chocolate chips over crackers, wait a few minutes until melted and then spread evenly over crackers. DSC04204

Cool completely and then crack into small pieces! ENJOY!  DSC04206

CAUTION: Once you start eating, you may eat the entire batch!