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Toffee will become one of your favorite recipes to make.  It is easy, delicious and so versatile.  Make this saltine cracker toffee just to have in the house for something sweet or make it for a wonderful gift for a friend.  You can add all kinds of options to this candy.  Whatever you and your family likes will probably work in this toffee recipe.  You can leave off the nuts.  You can add coconut, raisins, crushed cereal and you can change out the crackers for graham crackers, Ritz crackers or leave off the crackers completely.  That’s how easy and versatile this saltine cracker toffee can be to make and I don’t think you can tell it has saltines as a base for the recipe.   It keeps well in the refrigerator in an airtight container and won’t last long! You might enjoy this easy fudge recipe, too.

1 sleeve of saltine crackers

1 cup butter (don’t use margarine)

1 cup brown sugar

1 3/4 cups chocolate chips

1 cup chopped nuts, (pecans, walnuts, almonds, peanuts or whatever you like.  You can toast nuts if you want.)

Cover a baking sheet with foil or parchment paper and spray with cooking spray. I used an 18 x 13 x 1 inch pan.  You need the lip on the pan to keep liquid from running off in your oven.  Spread the crackers on the pan like in the photo below.  In a pan on top of the stove combine the butter and brown sugar. Bring to a boil on medium heat and then boil for 3 minutes.  DO NOT STIR WHILE BOILING.  Remove from stove after boiling 3 minutes and spread over the saltine crackers with a knife. The mixture should be at soft ball stage or should make a soft ball when a little is dropped in ice water.  Have your oven preheated to 400 degrees.  Place baking sheet in oven for 3 minutes on middle rack.  Remove after 3 minutes and sprinkle on chocolate chips.  Put back in oven for another minute to let chocolate chips melt.  Remove and spread out the melted chips with a knife. Sprinkle on nuts and kind of mash into chocolate.  Refrigerate until hard (about 2 or 3 hours) or could put in freezer for a while.  Break into pieces.  Makes a 1 1/2 quart container full.  Keep refrigerated.  Enjoy!

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