Ibby's Metaphysical English Toffee

Recipe by Amanda Jean
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10mins
SERVES: 8-12
UNITS: US

INGREDIENTS

Nutrition
  • 16
    ounces box Club crackers
  • 1
    cup butter
  • 1
    cup brown sugar, tightly packed
  • 2
    cups milk chocolate chips (12 oz bag)
  • 2
    cups chopped pecans (salted or unsalted)
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DIRECTIONS

  • Preheat oven to 350 degrees, using the middle rack.
  • Line a 10-inch by 15-inch jelly roll pan with foil. (You can also use a cookie sheet, but be sure to turn the edges of the foil up) Spray the foil with cooking spray.
  • Line the pan completely with crackers, salt side up. Cover the whole bottom. Set aside.
  • Combine the butter and brown sugar in a saucepan. Bring to a boil over medium high heat, stirring constantly. Boil for exactly 5 minutes, stirring constantly. If it sputters, reduce the heat. If it stops boiling, reduce the heat. NEVER STOP STIRRING.
  • Pour the mixture over the crackers as evenly as possible.
  • Slide the pan into the oven. Bake at 350 degrees for 10 minutes.
  • Remove pan and sprinkle with chocolate chips. After a minute or two of melting, spread the chips with a spatula.
  • Sprinkle chopped pecans over the top and refrigerate.
  • When the toffee has chilled thoroughly, peel it from the foil and break it into random sized pieces.
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