5 Ingredient Saltine Toffee

Another holiday recipe update!!

Ok, 5 ingredients, how complicated could this be? (I made 3 batches by the end of the holiday season).

Quick notes:
1) Use a casserole dish instead of a cookie sheet as the edges will keep the toffee part contained when it bubbles and prevent the crackers from separating too much.
2) Line the dish with tin foil (and non stick spray) or parchment paper because the toffee gets sticky

NOTE: I have also read the recipe made with cinnamon graham crackers so I did make a batch to test this. I found it to be very similar to the saltines.

Saltine Toffee

Ingredients
1 sleeve of saltine crackers
1 cup butter (2 sticks)
1 cup brown sugar (dark or light)
2-3 cups chocolate chips
1-2 cups chopped nuts (pecans)

Preheat oven to 350F
Line the saltine crackers in the bottom of the pan in a single layer.
In small pot combine 2 sticks of butter and 1 cup of brown sugar. Bring it to a boil for for 2-3 minutes.
Pour over crackers. Bake for about 5 minutes (it will get all bubbly)
Microwave chocolate chips at 30 second intervals stirring between intervals. Continue until smooth. (Approx 1 1/2 - 2 minutes)
Remove and using a spatula spread the chocolate. Scatter a few handfuls of chopped nuts over the top.
Let it chill in the fridge.
Leave on counter about 10 minutes so it will be easier to slice.

Candied Pecans

N. bought me a silpat mat!! What is a silpat mat, you ask? Basically its a reusable nonstick baking mat that can be used instead of parchment paper. Isn't he the best? I had to try it out and make him something. Since it was late and I was tired, I wanted to go with an easy recipe that didn't require needing to chill dough (shortbread was the other choice).

Seriously, this recipe is pretty much fool proof. It will be tasty no matter what. I wanted to half the recipe, but only successfully halved some of the ingredients... still came out good though!

I made this for the holidays last year, your house will smell amazing! If you wanted to half this recipe, it is easy. If you wanted to double the recipe, it is easy.

The original recipe calls for pecans, which are so good! However, I didn't have enough, so I used 1 cup of walnuts and 1 cup of pecans.

Whip an egg white and tbs of water until its frothy. Didn't half it, just used the whole thing.

Add nuts and coat in the egg white.

Add cinnamon (not halved), sugar (halved), and salt (halved).

Stir it all up. Because I didn't use all the nuts my mixture had some liquid in bottom of the bowl.

Put on a grease/parchment paper/silpat covered cookie sheet and bake at 250 for an hour. Stir them on the cookie sheet every 15 minutes.

(Note the pretty new mat!)

I'm impatient and I was tired, I took them out after 45 minutes.

I let them cool for a little bit and then put them into containers to store at room temperature.

These are tasty as a snack but also would be good on a salad!

Candied Pecans
Makes 1 lb

1 egg white
1 tbs water
1 lb pecans
1 cup white sugar
3/4 tsp salt
1/2 tsp cinnamon

1. Preheat oven to 250F. Prepare 1 baking sheet.
2. Whip 1 egg white and water until frothy. In separate bowl combine sugar, salt, and cinnamon.
3. Add nuts to egg white. Add dry ingredients. Stir until well coated.
4. Spread out on baking sheet
5. Bake for 1 hour, stirring every 15 minutes.