SALTINE CANDY / TOFFEE
These are fantastic! Don't let the thought of saltine crackers turn you away. You won't believe how delicious these turn out!
Provided by NYAmy
Categories Candy
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Line jelly roll pan with foil and spray with non-stick spray.
- Lay crackers out flat on foil.
- Melt sugar and butter until foamy (3 minutes).
- Pour over crackers and spread to coat.
- Bake 10 minutes in 350ºF oven.
- Remove from oven.
- While hot, sprinkle with chocolate chips, let soften and melt, then spread.
- Sprinkle with nuts.
- Let cool.
- Refrigerate until hardened.
- Break into pieces like peanut brittle.
- Serves one, hee hee, two if you share!
CHOCOLATE-ALMOND SALTINE TOFFEE
Make and share this Chocolate-Almond Saltine Toffee recipe from Food.com.
Provided by KathyP53
Categories Candy
Time 30m
Yield 2 1/2 pounds
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Spread almonds on a baking sheet and toast for about 6 minutes, until golden.
- Line a 12 x 17" rimmed baking sheet with a silicone mat or lightly buttered parchment paper. Arange 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 a honey-colored caramel forms and the temperature reaches 300 degrees, 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.
- The chocolate-almond saltine toffee can be refrigerated for up to 2 weeks in an airtight container.
Nutrition Facts : Calories 2118, Fat 146.6, SaturatedFat 73.3, Cholesterol 292.8, Sodium 798.3, Carbohydrate 195.5, Fiber 8.7, Sugar 127.6, Protein 19.5
SWEET AND SALTINES
Pour chocolate over salty crackers for Trisha Yearwood's Sweet and Saltines recipe from Trisha's Southern Kitchen on Food Network
Provided by Trisha Yearwood
Categories dessert
Time 35m
Yield 20 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F. Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife. Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.
CHOCOLATE-COVERED ALMOND TOFFEE BARS
Provided by Food Network
Categories dessert
Time 3h25m
Yield 1 (2-pound) block, 10 by 13 inches
Number Of Ingredients 8
Steps:
- Position rack in center of oven and preheat oven to 375 degrees F.
- Spread nuts on a baking tray and bake until toasted, 10 to 15 minutes, turning nuts after 7 to 8 minutes to ensure even toasting. Cool and chop coarsely. You should have about 2 cups. Set aside. Clean baking tray and coat with vegetable oil or vegetable oil spray. Spray both sides of the offset spatula with vegetable oil spray. Set aside.
- Make the toffee: Place sugar in a small deep saucepan. Add the corn syrup and water or rum and, over medium heat, bring to a boil. Let boil until large bubbles form on the surface, 3 to 4 minutes. Cover with foil and boil 5 minutes longer.
- Add the pieces of butter and continue cooking, uncovered, over medium heat until temperature reaches 300 degrees F on a candy thermometer, about 30 minutes. (The candy thermometer has a clip on the side that can be slid up or down. If desired, you can fit the thermometer on the side of the pan, making sure that it rests in the mixture, not on the bottom of the pan, so that the reading is accurate.) Remove from heat and immediately add the salt, baking soda, and 1 cup of chopped nuts. Stir with a wooden spoon until well combined.
- Pour the toffee mixture on the oiled baking tray and, using the offset spatula, spread the mixture out, making a block about 10 by 13 inches. The toffee will thicken very quickly, so work as fast as you can. When cool, blot some of the oil or vegetable spray with a clean towel.
- While the toffee mixture is cooling, melt the chocolate in a medium heatproof bowl placed over simmering water. When almost melted, turn off heat and let the chocolate continue to melt, stirring occasionally. Keep warm.
- When you can lift up the block of toffee, transfer it to a flat work surface or to a clean baking tray. Pour the melted chocolate over the toffee, spreading to cover the entire surface and, before the chocolate cools, sprinkle with the remaining chopped nuts. If the chocolate takes a long time to harden, refrigerate for about 10 minutes to set the chocolate.
- Return the block of toffee to the work surface and break up into pieces approximately 1 to 1 1/2 inches wide. Then cut into smaller pieces, as desired. Use as needed.
ALMOND TOFFEE
A friend Susan Butters gave me this recipe in 1986. When Susan was in High School the owner of a well-known candy store demonstrated this recipe in the Home Economics class. Susan noted the ingredients and has been making this candy for years. I admit that I have made it several times, perfectly. Other times it is edible, but I have had various problems with it turning out just right. It is a VERY GOOD candy and friends and relatives look foreward to a box for special occasions.
Provided by Colorado Lauralee
Categories For Large Groups
Time 2h30m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Using a heavy cooking pot, add the sugar and water, and without stirring, bring the mixture to a temperature of 230*.
- On an electric stove the burner is kept on high the entire time. (When I make it on a gas stove I also keep the burner on high flame.).
- When the temperature reaches 230* add the butter, 1 stick at a time, stirring constantly in a figure 8 until each is melted.
- Add 2 cups of whole raw almonds and continue cooking until the mixture is a caramel color.
- Pour onto a buttered cookie sheet (NO NOT scrape the pot!) and immediately set on packed snow, or float in ice water to cool.(If there was no snow, Susan added water and lots of ice to the bathtub.).
- Melt the 2 chocolate bars in a microwave. Grind the 1 1/3 cup raw almonds fine or put them in a blender.
- After the candy has cooled, spread with the chocolate, and dust heavily with the ground almonds. Turn over and repeat on the other side. Let stand for a few hours to 'set'. Break into pieces and ENJOY!
- I have no idea how many servings this would be called -- .
CHOCOLATE-ALMOND SALTINE TOFFEE
Great combination of sweet and salty. Easy to make and give as gifts. Makes 2 1/2 pounds.
Provided by Donna Bailey
Categories Candies
Number Of Ingredients 1
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!
More about "chocolate almond saltine toffee food"
CHOCOLATE-ALMOND SALTINE TOFFEE - MY FOOD AND FAMILY
From myfoodandfamily.com
- 1. Preheat the oven to 350°F. Spread the almonds on a baking sheet and toast for about 6 min., until golden.
- 2. Line a 12x17 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.
- 3. 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 a honey-colored caramel forms and the temperature reaches 300°F, about 6 minutes longer.
- 4. 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, and then sprinkle the chopped chocolate evenly on top. Let stand until the chocolate is melted, about 3 minutes, and 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.
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