Graham Cracker Toffee
So crisp, so buttery and just so darn addictive! A must for the holidays. And it’s SO MUCH EASIER to make than you think. Promise!
I can’t believe it.
We’ve made it to December.
My mantel is covered in lights, garland, and little white Christmas trees.
With Butters’ fur in every crevice.
And now.
Well, now I’m sitting on my couch inhaling this sheet pan of toffee.
While watching Love Actually.
Because.
It’s December.
There’s no way around it guys.
style=”text-align: center;”>Frequently Asked Questions
My butter separated from the sugar! What did I do wrong?
Instead of blaming the recipe, please remember that many factors are at play here that may result in a failed outcome. Please read through the comments below for possible explanations as to why this happened to you. You can also check out this forum or this article for troubleshooting tips.
Shouldn’t I use a candy thermometer?
There really is no need for a candy thermometer here. The beauty of this recipe is its ease and simplicity. Once the sugar mixture has caramelized, you’re set! But please feel free to do what is most comfortable for you.
What is the best way to store this?
This can be kept for up to 2 weeks in an air-tight container away from heat.
Recipe
Yield: 12 servings
Prep: 2 hours
Cook: 25 minutes
Total: 2 hours
Ingredients
Instructions
1. Line a baking sheet with parchment paper or a silicone baking mat.
2. Spread graham crackers in an even layer onto the prepared baking sheet, covering the entire sheet.
3. In a medium saucepan, combine butter, sugar vanilla and salt over medium heat. Cook, whisking constantly, until butter has melted and mixture is almond brown in color, about 10-15 minutes.
4. Immediately spread the hot caramel mixture evenly over the graham crackers. Sprinkle with chocolate chips. After 1-2 minutes, spread the chocolate chips in an even layer until smooth. Sprinkle with pecans.
5. Let cool completely, about 2 hours. Break into pieces.
