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Wednesday, December 15, 2010

Toffee Grahams (or Cracker Brittle)

I first had these when they were given as a favor at a party.  Only 4 ingredients!  Simple to assemble!  And the best part, they're very delicious!

Option: Cover with chocolate.

*Graham Crackers (about 12-15-- half a box or whatever fits your pan)
*1/2 - 1 cup sliced almonds 
*1 cup butter  (2 sticks)   Do not use margarine.
*1/2 cup sugar
*1 cup chocolate chips (optional)

  1. Line a cookie sheet (that has sides i.e. jelly roll pan) with foil.  Lay graham crackers right next to each other so they are touching.  Fold the foil up so it helps to contain the hot liquid.
  2. Heat the butter and sugar at medium heat, stirring off and on for approximately 2-3 minutes after the mixture starts to bubble.  The mixture should look thick, yellow-y and mucus-like and kind of pulls away from the sides of your pot when stirred at the edge of the pot.  (What you are doing is cooking the butter and sugar to a semi-crystallized state.)
  3. Immediately pour butter mixture over the crackers, spreading evenly with a knife.  Sprinkle with almonds now if you are NOT adding the chocolate frosting.
  4. Bake 15 minutes at 350 degrees.  Be careful not to burn the brittle. Take out the brittle when it is golden brown… the center can be a bit yellow-y.  The brittle will darken after being taken out of the oven.
  5. Turn off the oven.  If desired,  sprinkle chocolate chips on the hot toffee, then put back into the oven for 2-3 minutes.  Remove from oven and smooth over with a knife or spatula.  Sprinkle on the almonds.  Let cool, then put into refrigerator for 10 minutes for the chocolate to harden.
  6. Cool and break into pieces.


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