"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Saltine cracker toffee Recipe

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This recipe for Saltine cracker toffee, by , is from It's in the Kitchen where the warmth of shared memories, laughter, and life, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Debbie

Category:
Category:

Ingredients:  
Ingredients:  
50 saltine crackers (approx.)
2 sticks butter, cubed
1 cup soft light brown sugar, packed

Directions:
Directions:
1. Pre-heat oven to 325.
2. Line 9×13 jelly roll pan with aluminum foil. Spray foil with cooking spray and then line pan with saltine crackers.
3. Place butter in a medium sized pot over low medium/low heat. Stir until butter is slightly melted then add sugar. Once butter is melted, bring to a boil over medium heat for 2-3 minutes, or until it thickens. Stir constantly. You want the butter and sugar to be combined and a caramel color.
4. After 3 minutes, remove pan from heat and pour evenly over saltine crackers. Spread mixture with a knife… however it doesn’t have to be perfect.
5. Place pan in oven and bake for 6-8 minutes or until lightly golden brown. Do not over bake. The mixture will spread evenly over the crackers as it bakes.
6. Remove pan from oven and then take foil off of the pan. Allow the toffee to cool and then break pieces off of foil.

 

 

 

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