Crunchy toffee is a sort of candy-cookie hybrid. The butter and sugar syrup permeates a graham cracker base before the candy making process is complete, resulting in a very crunchy toffee that is light enough not to stick in your teeth (much). This toffee is quickly and easily prepared, yet never fails to impress. The time spent for the resultant quantity and quality makes this the most valuable recipe in my Christmas files. A batch makes enough for several holiday gifts for friends or co-workers.
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Step 1: Supplies
- Aluminum foil
- Jelly Roll pan (large cookie sheet will work but it must have a raised edges)
- Sturdy medium saucepan
- Half a box of graham crackers (about 12-15 large crackers)
- 1/2 lb butter (2 sticks)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 cup chocolate chips
- 1/2 cup finely chopped nuts
Step 2: Preparing the Pan
Preheat your oven to 350.
Line your pan with aluminum foil. Make sure the foil goes up over the side of the pan. Lightly but thoroughly grease the foil.
Line the pan with graham crackers. You can break them up or leave them whole. Fill all gaps with pieces of graham cracker. You don't need to squeeze them in too tightly. Graham crackers can be cut to size by scoring them with a butter knife and then snapping them apart.
From my picture, you'll see that my graham crackers are broken-up into quarters. This is not necessary but I prefer it because it allows me to break the finished product into evenly sized pieces. However, these can be broken up into random pieces.
Step 3: Cooking
Add the butter to a medium saucepan and melt the butter over medium heat. Once it is melted, add the sugars, stirring until the sugar is dissolved. Once the mixture comes to a boil, reduce the heat and allow to gently simmer for four minutes.
Pour this syrup over the graham crackers. Use a spoon or high-temp spatula to spread the syrup over the crackers.
Bake for 10 minutes. It will bubble and the graham crackers might develop floating corners or edges while it bakes but don't worry about it until it's out of the oven.
Step 4: Finishing
When the toffee comes out of the oven use a utensil or high-temp spatula to push down any graham crackers that have floating edges or corners.
Sprinkle with chocolate chips. Wait about 2 minutes for the chips to melt, then spread the melted chocolate out in an even layer.
Next, sprinkle chopped nuts evenly over the still-melted chocolate. Allow to sit until completely cool and chocolate has solidified.
Once it is cool, peel off the foil and break into pieces.