Ingredients for Ibby's Metaphysical English Toffee
- Club Crackers
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- Milk Chocolate Chips
- 1/2 cup chopped pecans
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How to Make Ibby's Metaphysical English Toffee
- Preheat oven to 350°F (175°C). Position oven rack in the middle.
- Line a 10x15 inch jelly roll pan with foil, leaving some overhang on the sides for easy removal.
- Lightly spray the foil with cooking spray.
- Arrange graham crackers, salt side up, in a single layer to completely cover the bottom of the pan.
- Set aside.
- In a medium saucepan, combine 1 cup (2 sticks) unsalted butter and 1 cup packed light brown sugar.
- Bring to a rolling boil over medium-high heat, stirring constantly. Reduce heat as needed to maintain a consistent boil.
- Boil for exactly 5 minutes, stirring continuously without stopping. Be vigilant; adjust heat as needed to prevent scorching or sputtering.
- Immediately pour the hot butter mixture evenly over the crackers in the prepared pan.
- Carefully slide the pan into the preheated oven.
- Bake for 10 minutes at 350°F (175°C).
- Remove the pan from the oven and immediately sprinkle 1 cup semi-sweet chocolate chips evenly over the hot toffee.
- Let the chocolate chips sit for 1-2 minutes to begin melting.
- Use a spatula to spread the melted chocolate evenly across the toffee.
- Sprinkle 1/2 cup chopped pecans over the top.
- Refrigerate the toffee for at least 2 hours, or until completely chilled.
- Once chilled, lift the toffee from the pan using the foil overhang. Break into irregular pieces and enjoy!
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
214g
Fat
135g
Carbs
30g
