Almond Butter Pie With Chocolate Saltine Toffee Crust Food

SALTINE CRACKER TOFFEE CRUST

Steps:

• In medium bowl add crushed crackers, brown sugar. Mix with hands.
• Add melted margarine and vanilla. Mix well.
• Preheat oven 375*.
• Spray pam in the cooking pan or pie pan.
• Use non-stick pans if you have.
• Press in the bottom of 9 X 9 pan or 9 inch pie pan.
• Bake from 9 to 12 minutes. When the bottom of the crust starts to turn light brown, watch carefully, take out of oven when it is a medium brown. Cool.
• Note: If you want to reserve 1/4 cup cooked or cooked crust, it is nice sprinkled on top of any filling.
• I use my "I Can't Believe It is Butter" margarine spread.

CHOCOLATE-ALMOND SALTINE TOFFEE

Steps:

• 1. Preheat the oven to 350 degrees. Spread the almonds on a baking sheet and toast for about 6 minutes, until golden. Line a 17-by-11 inch rimmed baking sheet with lightly buttered parchment paper. Arrange the saltine crackers on the baking sheet in a single layer, patching any holes with cracker bits. In a medium saucepan, combine the sugar, butter and corn syrup and cook over low heat until the sugar is melted. Cook the syrup over moderate heat without stirring until it starts to brown around the edges, about 5 minutes. Insert a candy thermometer into the syrup and simmer, stirring with a wooden spoon, until a honey-colored carmel forms and the temperature reaches 300 degrees, about 6 minutes longer. Slowly and carefully pour the carmel over the crackers, being sure to cover most of them evenly. Let cool for 3 minutes, then sprinkle the chopped chocolate evenly on top. Let stand until the chocolate is melted, about 3 minutes, then spread the chocolate evenly over the toffee. Spread the almonds over the chocolate. Freeze the toffee until set, about 15 minutes. Insert the toffee onto a work surface and peel off parchment paper. Invert again, break into large shards. The chocolate-almond toffee can be refrigerated for up to 2 weeks in an airtight container. Enjoy!

CHOCOLATE-ALMOND SALTINE TOFFEE

Steps:

• Preheat the oven to 350°. Spread the almonds on a baking sheet and toast for about 6 minutes, until golden.
• Line a 12-by-17-inch rimmed baking sheet with a silicone mat or lightly buttered parchment paper. Arrange the saltine crackers on the baking sheet in a single layer, patching any holes with cracker bits; slight gaps are okay.
• In a medium saucepan, combine the sugar, butter and corn syrup and cook over low heat until the sugar is melted. Brush the side of the pan with a moistened pastry brush to wash down any sugar crystals. Cook the syrup over moderate heat without stirring until it starts to brown around the edge, about 5 minutes. Insert a candy thermometer into the syrup and simmer, stirring with a wooden spoon, until honey-colored caramel forms and the temperature reaches 300°, about 6 minutes longer.
• Slowly and carefully pour the caramel over the crackers, being sure to cover most of them evenly. Using an offset spatula, spread the caramel to cover any gaps. Let cool for 3 minutes, then sprinkle the chopped chocolate evenly on top. Let stand until the chocolate is melted, about 3 minutes, then spread the chocolate evenly over the toffee. Spread the almonds evenly over the chocolate. Freeze the toffee until set, about 15 minutes.
• Invert the toffee onto a work surface and peel off the mat or paper. Invert again, break into large shards and serve.