Wednesday, December 19, 2012

Adventures in Holiday Baking - Part 3

This next recipe that I want to share with you holds a nostalgic place in my heart.  It's one of those recipes that I'm pretty sure originated in a 1960's Betty Crocker cookbook - you know, the one's where every ingredient comes with a brand name.  Along with a cool, retro vibe however, comes an opportunity to add some really interesting and modern twists.  Heck, all else aside, this stuff just tastes really good.

Saltine Toffee Brittle

1 sleeve of Saltine crackers (salted tops)
1 stick of unsalted butter
1 cup of dark brown sugar, loosely packed
1 1/2 cups of semi sweet chocolate chips
1 cup of your choice of toppings, finely chopped/crushed (suggestions below)
Nonstick cooking spray

- Preheat oven to 350 degrees
- Line a 1 inch deep baking sheet with tinfoil, completely covering the edges
- Spray your baking sheet with nonstick cooking spray
- Cover the sheet with the Saltine crackers in a single layer
- In a heavy bottom saucepan, melt the butter and brown sugar until they begin to boil and are well incorporated
- Pour the butter mixture over the crackers and spread evenly with a rubber spatula to distribute
- Bake for 10 minutes
- Sprinkle the chocolate chips evenly across the top and allow 5-6 minutes for the chocolate to begin to melt
- Spread the chocolate with a rubber spatula to evenly distribute and sprinkle the with your toppings
- Allow to cool in the refrigerator for a minimum of 1 hour
- Break into chunks like peanut brittle and serve

Topping Suggestions:
- Peanuts (you can also substitute 1/2 of the chocolate chips with peanut butter chips)
- Almonds & Cranberries
- Pecans & Gogi Berries
- Candied Ginger, Cashews and Toasted Sesame Seeds
- Candy Cane pieces
- Candied Citrus Peels

Get creative!  The toffee really lends itself to a variety of flavor combinations.  My only suggestion is to make sure your breaking, crushing or chopping your toppings finely so that they stick to the chocolate well when your breaking the brittle.

No comments:

Post a Comment