One. Last. Party. A small one too. But even for immediate family (and a few guests), the food has to be good. So, I am making some New Year’s/Christmas Crack Toffee (the toffee that goes crunchy/salty over crackers) to snack on. And decorating it with gold sprinkles for New Year’s!
Toffee is something I normally do straight—butter, sugar, vanilla, no crackers. Just seems more natural (though, I admit the irony in calling commercial butter and sugar “more natural” 😉 ) But this year there were Ritz crackers left after a party I hosted in early December. Opportunity!
In searching out a recipe, I started at Amanda’s Cookin’. We had a class together this fall and she brought her version to the last day Christmas Party. Mmm! Never too many holiday parties or treats!
New Year’s/ Christmas Crack Toffee is a little more forgiving than regular toffee, which needs to cook to just the right temperature. (Though toffee is one of the easiest candies to make.)
To make New Year’s/ Christmas Crack, you boil butter and sugar briefly:
Pour over a prepared tray of crackers (saltines are most popular, but people use Ritz or graham too):
Top with melted chocolate, nuts and gold sprinkles (optional):
The treat is simple and delicious–no wonder it is all over the internet!
Happy New Year and best wishes for a wonderful 2017!
More Classic Candy Recipes
- 35-40 saltines (or equivalent in Ritz or Graham crackers)
- 1 cup butter
- 1 cup brown sugar
- 1 10-12 ounce package of chocolate chips
- chopped nuts or other decoration (optional)
- Preheat oven to 375 F.
- Cover a rimmed cookie pan with aluminum foil and spray with non-stick spray. Line the bottom of the pan with a single layer of crackers, usually 35-40 saltines (or equivalent in ritz or graham crackers).
- Melt butter in a large saucepan on medium heat. Add sugar and stir to dissolve.
- Once mixture has liquefied, do not stir. Bring to a boil and cook for 4 - 5 minutes (until a temperature of 270-290 if you are using a thermometer)
- Pour over crackers and spread to cover if needed. Bake for 5 minutes until bubbly, then remove from oven.
- Melt chocolate chips in the microwave in 20 second bursts, stirring between. Spread over toffee (it is okay if the toffee is still warm), then sprinkle with decorations, if using.
- Chill in refrigerator until cool and the chocolate is hard, about an hour.
- Remove from pan and crack into bite-sized pieces.
- This was less than a half box of Ritz for my pan size.
- Sugar Plum Martini
- Blender Popovers – Half White Whole Wheat!