Traditional toffee is delicious, but making it requires a fair amount of care: Cook the mixture too far and it will taste burnt; cook the mixture too little and it will taste bland and sweet. We’re not always in the mood for such a finicky project, but we’re always in the mood for this sweet treat. Enter: poor man’s toffee. This recipe combines a crunchy peanut brittle like mixture of sugar, corn syrup, butter, and peanuts that has a texture similar to toffee with a drizzle of melted semisweet chocolate. An unlikely ingredient, saltines, serves as the base for the toffee; they added the extra crunchy, crispy boost this easier toffee needed and also added an irresistible saltiness to the treats. The best part? The sugar mixture doesn’t require stovetop cooking and careful monitoring with a candy thermometer; instead, we simply cooked it in the microwave. Adding baking soda to the caramel ensures that it’s crisp and light, and doesn’t stick to your teeth.
Ingredients
- 24 saltines
- 1½ cups dry-roasted peanuts
- 1 cup (7 ounces) sugar
- ½ cup plus 1 tablespoon corn syrup
- 5 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ cup (3 ounces) semisweet chocolate chips
- Line bottom of 13 by 9-inch baking dish with waxed paper and spray with vegetable oil spray. Arrange saltines, salt side down, in single layer on waxed paper.
- Using rubber spatula, combine peanuts, sugar, and ½ cup corn syrup in bowl. Microwave mixture until sugar melts, about 2 minutes. Continue to microwave, stirring occasionally, until mixture begins to boil, about 2 minutes. Add 1 tablespoon butter and vanilla and stir until butter melts. Continue to microwave, stirring occasionally, until liquid begins to brown, about 2 minutes. Stir in baking powder until incorporated. Working quickly, pour sugar mixture over saltines and spread evenly (if mixture hardens too quickly, place baking dish in preheated 250-degree oven for 5 minutes). Refrigerate until firm, about 1 hour.
- Invert toffee onto cutting board and peel off waxed paper. Break toffee into large pieces. Return pieces, peanut side up, to baking dish.
- Melt chocolate chips and remaining 4 tablespoons butter in medium saucepan over medium-high heat until smooth. Stir in remaining 1 tablespoon corn syrup and drizzle chocolate mixture over toffee. Let chocolate set for 1 hour before breaking into pieces and serving.
