Growing up she made this toffee a lot. Mostly around the holidays and let me tell you it never lasted long in the Henney household!
Its a pretty simple recipe, hard to mess up and OH so easy to enjoy.
Gather your ingredients. (Ive learned the hard way to do this before! Nothing worse than getting half way threw making something to realize your missing something crucial!)
And pre-heat your oven to 375*
In a large saucepan, ( I used a 5qt) completely melt your (3 sticks) butter on low heat,
While your butter is melting nicely, line your cookie sheet/jelly roll pan with foil and lay out the 35-40 crackers depending on the size of your pan, just fill it!
once your butter is ready you can add the 1 1/2 cups brown sugar.
Stir the brown sugar and butter mixture until boiling, continue to boil for 4 min. (not sure the temp on this, next time I make this I think I'm going to check it out) but 4 min seems to be what works!
after boiling for 4 min, remove from heat and add a tablespoon of vanilla, then pour mixture SLOWLY over all of your crackers
Place your cookie sheet into your pre-heated oven and bake for 5 min
Your sugar mixture will get bubbly and smell delicious
Remove from oven and sprinkle chocolate chips all over and let sit for a min or so
Your chips will be nice and melty ( is that a word) well they will be, and you will be able to spread them all over. Should you desire any additional toppings (nuts, coconut etc.) Now would be the time to sprinkle them on top of your melted chocolate
I let it sit for about 20-30 min and then put the tray in the freezer for about an hour. Then you can easily break your toffee apart into perfect pieces!
I often make this a week or 2 before Christmas because it freezes quite well. It also holds up well when shipped to Hawaii, fudge however does not.
3 sticks of butter
1.5 cups of light brown sugar packed
1 tablespoon vanilla
1 cup chocolate chips
1 sleeve saltine crackers
Optional- nuts, coconut etc. for topping