Ingredients for Toffee Fingers
- Graham Crackers
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup packed light brown sugar
- Slivered Almonds
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How to Make Toffee Fingers
- Preheat oven to 350°F (175°C). Line a jelly roll pan with foil.
- Arrange wafers closely together on the prepared pan, ensuring they are touching.
- In a saucepan, melt 1/2 cup (1 stick) of unsalted butter over medium heat.
- Stir in 1/2 cup packed light brown sugar and bring to a rolling boil, stirring constantly.
- Remove from heat and immediately stir in 1/4 cup chopped almonds (or sesame seeds).
- Quickly and evenly pour the butter mixture over the wafers.
- Bake for 9-11 minutes, or until the toffee is bubbly and golden brown.
- Let the toffee cool slightly in the pan before breaking it into individual fingers.
- Store in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
41g
Fat
22g
Carbs
4g
