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Poor Man's Toffee

By

Published on August 2, 2011

Yield

Makes about 15 pieces

Poor Man’s Toffee

Ingredients

Toffee

24 square saltines1 cup (7 ounces/198 grams) sugar½ cup light corn syrup1 ½ cups roasted salted peanuts1 tablespoon unsalted butter1 teaspoon vanilla extract1 teaspoon baking powder

Topping

½ cup (3 ounces/85 grams) semisweet chocolate chips4 tablespoons unsalted butter1 tablespoon light corn syrup

Instructions

  1. For the toffee: Adjust oven rack to middle position and heat oven to 250 degrees. Line bottom of 13 by 9-inch baking dish with waxed paper and spray paper with cooking spray. Arrange crackers, in single layer, salt side down, on waxed paper.
  2. Combine sugar, corn syrup, and peanuts in medium microwave-safe bowl. Microwave on highest power until sugar melts, about 2 minutes. Stir and microwave until mixture begins to boil, about 2 more minutes. Stir in butter and vanilla until butter melts. Microwave until liquid begins to brown, about 2 minutes. Stir in baking powder.
  3. Working quickly, pour sugar mixture over saltines and spread evenly (if mixture hardens too quickly to spread, place baking dish in oven for 5 minutes). Refrigerate until firm, about 1 hour. Invert brittle onto cutting board, peel away waxed paper, and, using hands, break into large pieces. Return pieces, toffee side up, to baking dish.
  4. For the topping: Melt chips and butter until smooth. Stir in corn syrup and, using spoon, drizzle mixture over brittle. Let harden for 1 hour. (Brittle can be stored in airtight container at room temperature for up to 4 days.)
Poor Man’s Toffee

Poor Man's Toffee

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Yield

Makes about 15 pieces

Ingredients

Ingredient check listToffee
Ingredient check listTopping

Ingredients

Ingredient check listToffee
Ingredient check listTopping

Ingredients

Ingredient check listToffee
Ingredient check listTopping

Why This Recipe Works

A toffee recipe that lists saltine crackers as a main ingredient couldn’t be good, right? Wrong. In addition to saltines, this Poor Man’s Toffee recipe calls for semisweet chocolate chips, which combine with the saltines to lend the toffee recipe a sweet and salty flavor profile.

Instructions

  1. For the toffee: Adjust oven rack to middle position and heat oven to 250 degrees. Line bottom of 13 by 9-inch baking dish with waxed paper and spray paper with cooking spray. Arrange crackers, in single layer, salt side down, on waxed paper.
  2. Combine sugar, corn syrup, and peanuts in medium microwave-safe bowl. Microwave on highest power until sugar melts, about 2 minutes. Stir and microwave until mixture begins to boil, about 2 more minutes. Stir in butter and vanilla until butter melts. Microwave until liquid begins to brown, about 2 minutes. Stir in baking powder.
  3. Working quickly, pour sugar mixture over saltines and spread evenly (if mixture hardens too quickly to spread, place baking dish in oven for 5 minutes). Refrigerate until firm, about 1 hour. Invert brittle onto cutting board, peel away waxed paper, and, using hands, break into large pieces. Return pieces, toffee side up, to baking dish.
  4. For the topping: Melt chips and butter until smooth. Stir in corn syrup and, using spoon, drizzle mixture over brittle. Let harden for 1 hour. (Brittle can be stored in airtight container at room temperature for up to 4 days.)
  5. 5.Enjoy!
    Poor Man’s Toffee

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