Sticky, salty, crunchy, sweet

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Tacky Toffee an addictive treat

By Deanna Godman

I first had Tacky Toffee at a cookie exchange with my moms group in December 2009. I loved the salty/sweet/chocolate combination, and found a way to bring home extra servings. I asked for the recipe and made it several times over the next few weeks. My family does not like nuts, so I had to find people to share the toffee with me. Otherwise, the whole batch could be gone in hours. It is that good.
I love the flavor of toffee, but I don’t like how hard toffee is. This candy is crisp because of the crackers, but it is not especially thick. It also is softer because it is not a true toffee. The recipe is simple, and relatively quick to make and calls for few ingredients. This makes it perfect to take to parties or potlucks. The ingredients are often found in most pantries.

When I was introduced to the toffee, it was called “Trailer Trash Toffee.” I have also seen it called “Ghetto Fabulous Toffee.” The name comes from the fact that it is made using inexpensive ingredients that are commonly already in pantries. I do not like the original name, so I changed it.

The toffee can also be made using matzo or graham crackers, but it would be much sweeter. When using non-salty crackers, it would probably be best to add sea salt along with the nuts.

I use semi-sweet chocolate chips. I tried using dark chocolate chips once, but the chocolate did not stick to the toffee. I think the chocolate needs to contain some sugar in order to stick to the toffee. I like to put the saltines salt side down so that the saltiness is readily apparent when bitten into. A sprinkling of sea salt on top with the pecans would also be good. Butter must be used; it cannot be substituted for margarine. The candy will not have the proper flavor or consistency with margarine. Margarine contains water and will separate when cooked.

The toffee can be dressed up by using different kinds of nuts or other toppings.

Tacky Toffee
2 sticks butter (must be butter)
1 cup brown sugar
1 stack Saltine crackers
1 12-ounce bag of semi-sweet chocolate chips
pecans to taste
Preheat oven to 350 degrees.
Line a jellyroll pan (or sheet pan) with foil and spray with nonstick spray. Line bottom of pan with saltines, salt side down.
Melt butter in saucepan with brown sugar. Bring to boil. Allow mixture to boil, stirring often, for 3 minutes.

Pour over the saltines, making sure to get it spread fairly evenly. Bake for 6-8 minutes.

Remove pan from oven, and cover saltines evenly with chocolate chips. If they are not melting well, place pan back in turned off oven for a minute or so. Spread the chocolate as evenly as possible, and then sprinkle on the pecans.