Ingredients for Almond Toffee Crunch
- 1 box (16 crackers) of saltine crackers
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts
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How to Make Almond Toffee Crunch
- Preheat oven to 400°F (200°C).
- Line a baking sheet with aluminum foil.
- Arrange 1 box (16 crackers) of saltine crackers in a single layer on the prepared baking sheet.
- In a medium saucepan, melt 1/2 cup (1 stick) of unsalted butter over medium heat.
- Stir in 1 cup packed light brown sugar.
- Bring the mixture to a rolling boil, stirring constantly, and boil for exactly 3 minutes.
- Immediately pour the hot butter-sugar mixture evenly over the saltine crackers.
- Bake for 5 minutes.
- Remove from oven and immediately sprinkle 1 cup of semi-sweet chocolate chips evenly over the warm toffee.
- Let the chocolate chips sit for 2-3 minutes until softened and shiny.
- Using a spatula, spread the melted chocolate to cover the entire surface of the crackers.
- Sprinkle 1/2 cup of chopped walnuts evenly over the chocolate.
- Let the Almond Toffee Crunch cool completely at room temperature, then refrigerate for at least 2 hours to set.
- Do not cut with a knife. Break into pieces to serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
160g
Fat
93g
Carbs
17g
