Nancy Silverman - Toffee Cookbook: Learn How to Make Toffee at Home!

Salty crackers combine with creamy white chocolate covered toffee peppered with dried cranberries and toasted almonds.

Makes: 16-20

Preparation Time: 10mins

Total Cooking Time: 50mins

Ingredient List:

• Cooking spray
• 40 saltine crackers
• 2 sticks salted butter
• 1 cup light brown sugar
• 1 tablespoon vegetable oil
• 2 (12 ounce) bags white chocolate chips
• 1 ounce bag dried cranberries
• cup sliced almonds (toasted)

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Instructions:

1. Preheat the main oven to 400 degrees F. Line a rimmed cookie sheet with aluminum foil and lightly mist with cooking spray.

2. Arrange the saltine crackers, in rows, alongside one another, in a single layer.

3. In a medium sized saucepan, over medium heat, combine the butter along with the brown sugar and cook while stirring until the butter has completely melted. Increase the heat to medium-high and bring to a swift boil. Continue to cook while stirring until the mixture changes to a caramel color; this will take between 1-2 minutes.

4. Remove the pan from the heat and pour the mixture evenly over the saltine crackers.

5. Transfer the cookie sheet to the preheated over and cook for 5 minutes, or until the mixture bubbles.

6. Meanwhile, set up a double boiler and in the top bowl, combine the vegetable oil with the chocolate chips. Melt the chocolate chips, stirring frequently, until the majority of chocolate has melted but is still a little lumpy. Remove from heat.

7. Remove the crackers from the oven. Pour half of the melted chocolate on top of the saltine crackers and using an angled spatula spread evenly over the surface. Put to one side to cool for a couple of minutes. Pour the remaining melted chocolate over the top and smooth over. Scatter with cranberries and almonds.

8. Transfer to the freezer for 20-30 minutes, or until cold. Break into bite sized pieces and store in an airtight container.