Father's Day Edition: Part Two
Like the Lime Meltaway Cookies, these, too, are lifted from Smitten Kitchen. These are amazingly amazing. I cannot recommend them enough. And they were very easy to make! Unlike other toffee recipes I've tried, these don't require a candy thermometer. This is a huge win in terms of difficulty and time. Even Miss Deen's recipe involves temperatures and precise timing. When you get down to it, I think the big question when it comes to toffee and thermometers is the texture of the final, crystallized product. Is a little crumbly and very crunchy acceptable? Do you prefer a glassy "snap", like in a Skor bar? If the former sounds okay, this is the recipe for you.
I followed the SK recipe pretty closely, so, again, very little creativity here on my part!
- one sleeve Saltine crackers, I used the ones with unsalted tops. Broken matzo is also a good choice.
- 2 sticks (one cup, 8oz) unsalted butter
- 1 cup light brown sugar
- 1 tsp vanilla
- pinch of salt
- 1 1/2 cups choc chips.. semisweet or bittersweet
- toasted nuts of your choice. I used maybe 1/4 c sliced almonds
I started with toasting the nuts and setting them aside. Then preheated the oven to 350° and I lined a large cookie sheet with foil, then parchment paper. I arranged the crackers in the pan, breaking them as needed to fill the space.