One of my favorite memories of G was back when we were at our old firm and back when we used to get TONS of gifts during the holidays from clients and vendors, we had gotten a pound of Enstrom's toffee and ATE IT ALL. G just sent me this recipe that is easy to make and I can't wait to try it. I can eat butter and I'll switch out the semi-sweet chocolate for dark dairy free chocolate.
40 Saltine crackers
40 Saltine crackers
1 cup dark brown sugar
1 cup butter (2 sticks)
12 oz bag semi-sweet chocolate bits
1 cup finely chopped almonds
Line the bottom of an 11x17 foil covered cookie sheet with saltines so they form one flat layer. Melt butter in saucepan, add brown sugar and stir. Bring to boil. Boil for 3 minutes without stirring. Remove from heat and pour over saltines. Distribute evenly. Bake for 3-5 minutes at 400 degrees. Remove from oven and sprinkle chocolate bits over toffee. Spread evenly using back of spoon. Sprinkle nuts on top. Refrigerate for at least 2 hrs. Remove foil and break into pieces with hands. Store in fridge.
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