Ingredients
Scale
- 24 Saltine crackers
- 1 ½ cups lightly salted peanuts
- 1 cup granulated sugar
- ½ cup + 1 tbsp golden syrup (or corn syrup)
- 5 tbsp unsalted butter
- 1 tsp real vanilla extract
- ½ cup semi-sweet chocolate chips
Instructions
- Line a 9×13 baking dish with wax paper and spray with cooking spray.
- NOTE: do not skip the cooking spray or you could have pieces of wax paper stuck to the bottom of the toffee.
- Arrange the Saltines in a single layer on top of the wax paper.
- Combine peanuts, ½ cup of golden (or corn) syrup, and sugar in a bowl and put in the microwave for about 2 minutes. Stir with a rubber spatula and continue to microwave until the sugar melts and the mixture starts to bubble.
- Add 1 tablespoon of butter and vanilla to the hot mixture and stir until melted. Return to the microwave and microwave until the mixture browns; about 2 minutes.
- Quickly pour the mixture over the crackers and spread evenly with a rubber spatula.
- NOTE: the mixture will be very hot and sticky, so you will need a potholder and to spread the mixture over the crackers immediately. Work in sections if needed.
- Refrigerate for about an hour.
- Remove toffee from the dish and place it on a cutting board. Break it apart in serving-sized pieces. A knife may be needed. Return the toffee pieces to the baking dish.
- Add chocolate chips, 4 tablespoons of butter, and 1 tablespoon of golden (or corn) syrup to a bowl. Microwave in 30-second intervals, mixing each time until the chocolate melts.
- Drizzle chocolate over the top of the toffee with a spoon. Allow chocolate to harden before serving.
