Calling all TOFFEE experts!

This is SO easy and SO good

Ohhhhh, my SIL makes the kind of toffee you are describing and makes it every Christmas. She is a nurse and works out of town during the week. I'll see if I can get it over the weekend. Hopefully, someone will post a recipe that is close to it. If she makes it, it is something easy.

ETA: I don't know if this is her recipe, but it looks like the toffee she makes. She leaves out the nuts. 


www.momontimeout.com/better-than-anything-toffee-recipe/

This is very similar to the recipe that I used to make. Everyone loved it. My tips: line your pan with nonstick foil, and rub the sides of the pan with butter. It turns out better if you make it on a dry day; humidity seems to affect it. Use good chocolate. Ghiradelli is my favorite.

www.simplyrecipes.com/recipes/english_toffee/


I will say, the cracker recipe is simpler and very good.

This is the toffee I make and it makes the recipients very happy If you want the toffee itself a little softer, just cook it to a lesser temperature. A quick google search should give you an idea of what temp is good for what you want.

Ghirardelli English Toffee
¾ cup pecans, finely chopped
1 cup butter
1 cup sugar
2 tbsp water
1/8 tsp salt (optional)
1 tsp pure vanilla extract
2 bars (8 oz) Ghirardelli bittersweet chocolate baking bars

1. Preheat oven to 350˚ F. Toast the chopped pecans on a baking sheet in
the oven for 6-8 minutes, or until fragrant.
2. With heavy-duty aluminum foil, form a 10” square shell with 1” high sides.
Place the foil shell on a baking sheet and set aside.
3. In a heavy saucepan, cook the butter, sugar, water and salt over medium
heat until the temperature reaches 305˚ (hard-crack stage), stirring
occasionally (watch closely after it reaches 290˚ because the temperature
will increase rapidly). When the mixture becomes dark golden brown,
immediately remove the pan from the heat.
4. Stir in the vanilla extract. Pour mixture into the foil shell. It will spread but
may not reach the edges of the square. Cool at room temperature for 45
minutes, or until hard.
5. Melt the chocolate according to instructions on side. Spread melted
chocolate over the cooled toffee and sprinkle with the pecans, pressing
lightly to set pecans into chocolate.
6. Let set at room temperature 1 hour, or until the chocolate is set. Break
toffee into pieces. Store covered at room temperature for up to 1 month.
Makes 1 ¼ pounds.

Well la dee da...LOL The cracker one is fricking awesome

Goggle Sponge Toffee and there is a recipe on All Recipes called Honeycomb Toffee.

Sponge toffee rises and makes the shards due to the baking soda that is added at the very end of the cooking time.

A candy thermometer is needed.  Crunch is a sponge toffee coated in chocolate.  Cadbury makes this chocolate bar.

I make lots of cracker toffee but no chocolate on it. Just cracker, butter and brown sugar.

We call this candy crack in our house.  I agree totally easy and so, so good.

I even had to make a batch with gluten free crackers this year for my dd.  It was pretty good too

We make and love Suffy Ann’s recipe.

Whether the cracker one tastes good or not doesn't matter.  It isnt toffee like the OP is looking for.  If i wanted toffee and someone gave me something with saltine crackers in it, i would be sad.

Well, now you're just going to have to share your crab cake recipe.  

Always happy to share: Crab cakes. I also sautee finely chopped shallots and red bell pepper in a touch of butter, let it cool, and add it to the rest of the ingredients. Very tasty crab cakes!! 

How long can it be frozen?  

Look for a recipe that adds baking soda when you take the sugar/butter mixture off the heat. That's what adds the air bubbles into it. I know exactly what you're talking about.