Linda's Graham Cracker Toffee
- Ready In:
- 55mins
- Ingredients:
- 7
- Yields:
-
64 pieces
ingredients
- 15 graham crackers
- 1⁄2 lb unsalted butter
- 1⁄4 teaspoon kosher salt
- 1⁄4 cup white sugar
- 1⁄2 cup packed brown sugar
- 2 cups semi-sweet chocolate chips
- 1 cup ground walnuts
directions
- Preheat oven to 425 degrees.
- Melt butter, sugars and salt in a saucepan over very low heat. Don't rush. I have a 'melt' setting on my new-fangled stove and that worked great.
- Bring to a low boil over medium heat and continue boiling, stirring to prevent burning, for 4 minutes.
- USE A SILPAT! Spray a 1/2 sheet pan and then line with a silpat or you are doomed to crumbs. Ask me how I know --
- Arrange grahams on sheet pan in a single layer, and drizzle with toffee. Use an offset spatula to spread toffee to the corners, covering all crackers. Work quickly but be careful not to burn yourself.
- Bake at 425 degrees for 5 minutes.
- Watch the baking carefully – it is only a few seconds from bubbly and perfect to burned.
- Remove from oven and spread chocolate chips evenly.
- Pop back into the oven for two or three minutes to help soften the chocolate chips.
- Use your offset spatula to spread over all the toffee covered graham crackers.
- Sprinkle with ground nuts, gently pressing into the melted chocolate and being careful not to burn your hands.
- Score into 1 inch pieces while still warm. I used a bench knife which kept my cuts somewhat straight.
- Cool in refrigerator until chocolate has hardened and then cut through the score marks.
- Freeze or refrigerate in an airtight container.
- NOTE: This stuff is like molten lava. I gave myself a doozie of a burn when I took the toffee out of the oven because the thumb of my oven mitt touched the toffee. I took off the mitt and burned myself. What? You didn't hear me screaming?
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Reviews
-
YUM! I paid a high price for 3 squares of this at the farmer's market last weekend and was delighted to see your recipe. I gave it a go tonight - I was a little confused in parts (I used a jelly roll pan with more graham crackers, for instance, so I doubled the sugar/butter mixture), but this turned out DE-licious! I also skipped the chocolate chips, but added slivered almonds to half of the batch. This recipe is a keeper - and these would be beautiful wrapped in cello as neighbor or friend gifts!
RECIPE SUBMITTED BY
Hello Zaars and Zaarinas!
Thank all of you who tried my 'memory' recipes and left such nice reviews and for taking such lovely pictures. I do appreciate your comments.
My pet peeves about cooking are recipe reviews where the reviewer says, "I made the recipe exactly as written EXCEPT yada yada yada" and I don't like suggestive names or titles such as, "Better Than Sex". I don't know why anyone would eat anything that is 'sinful' or 'decadent' since decadent is described as being decaying. Also, PAP-RI-KA only has 3 syllables. VINAIGRETTE is pronounced vin-a-grette, not vinager-ette. It's mas-car-pone not mars-ca-pone. And I don't like cutesy adult baby talk,,, or metro chic names like delish, nutrish, yummo, sammy, BAM! Oh well, I make as many, or more, faux pas as the next guy especially in ASL!
Things that crack me up are:
DH
Fred from youtube.com
Nick, my nephew
Fish and Poi song as performed by PoiBoi
My possum recipe per the song on http://www.youtube.com/watch?v=xVvL4-srt6U
http://www.youtube.com/watch?v=JpbyM8k7e2Q wow this is good!
my Doggie
Little Yellow Petey Bird on youtube
My BFF's. all of them and there are so many!
and my little Sister Mary Beth. She has MS and Lupus and a great attitude.
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