We had a wonderful Thanksgiving with my cousins in the DC area. After Thanksgiving dinner, we made a quick trip up to New York to visit my sister-in-law and a few good friends. We returned on Saturday night and with Thanksgiving over, I planned my kick off to the holiday baking season. I spent a good part of today ordering my holiday baking supplies and planning my holiday baking schedule for our annual edible holiday gift giving. This year, as in years past, my signature Thumbprint cookies are on the list. I have at least 5-6 other varieties of cookies and treats planned over the next couple of weeks and I’ll do my best to share them here in a timely manner!
To kick off the holiday treat season, below is my version of saltine toffee candy. I call this my “Whole Lotta Yum” since saltine toffee just doesn’t have the right ring to it. There are several versions of this toffee recipe on the internet and I took my cues from the Chicago Tribune and Delish. My version uses whole-wheat saltines (trust me you won’t be able to tell the difference), hazelnuts, and dark chocolate.
This is a great edible gift and the last time I made it was for a few of my girlfriends when I met them for a girls’ weekend. The recipe is super easy and presents wonderfully. These also travel well. This is a great recipe to make in advance to share at a holiday potluck or to present as a hostess gift. The recipe below makes plenty for giving and for nibbling at home!
WHOLE LOTTA YUM – SALTINE TOFFEE CANDY
1 cup unsalted butter
~35 saltine crackers (generic grocery store brand will do just fine)
1 cup packed dark brown sugar
1 package (12 ounces) dark chocolate chips
1 cup chopped hazelnuts, toasted
Pre-heat oven to 400F. Line a 10 x 15 in. baking sheet/jelly roll pan with parchment paper and leave a little bit of overhang with the paper. Line pan with single layer of saltine crackers with the edges of the crackers touching, but not overlapping.
In a saucepan over medium heat, combine the butter and brown sugar whisking to ensure the sugar does not burn. Bring to the mixture to boil over medium-high and boil for 2-3 minutes until the mixture is thick, stirring only occasionally.
Remove from heat and quickly pour over the sugar and butter over the saltines to cover crackers completely.
Bake for about 6-8 minutes until the mixture is brown and bubbly.
Remove from the oven and sprinkle chocolate chips over the top. Allow the chocolate chips to stand for about 5 minutes so they are melted, then spread the chocolate evenly across the toffee.
Top with the chopped nuts and press the nuts gently into the chocolate.
Cool completely over night or for 45 minutes in the freezer. Lift up the toffee with the parchment paper, break into pieces, and share!!!