There are SO many variations of this: people use saltines or pretzels on the bottom instead of graham crackers. I’ve tried a few recipes but they were all WAY too sweet for me.
I like my sweets to be on the saltier side because it kills two cravings at the same time. I changed the game a little bit by using Salted butter, toasting some almonds to develop a nice nutty flavor, and then sprinkling some kosher salt lightly over the top before everything hardens.
This stuff is ADDICTIVE. I love it straight out of the freezer and its one of the best things to make for a party. People go crazy for it. Its quick to make but does require a few hours out on the counter to harden, Or you can place it in the fridge or freezer if you’re in a hurry.
Please be VERY careful with the hot sugar mixture while stirring and when it is in the oven. Do NOT walk away from this recipe while it’s in the oven or on the stove- sugar can burn very easily and could make both a dangerous mess in your oven and stovetop. Follow my directions and you’ll be good as gold, promise!
- Two Sticks Salted Butter
- 1/2 cup sliced almonds (or your favorite if you dont like almonds)
- 1 cup Dark Brown Sugar
- Graham Crackers (Honey Flavor) You’ll need about a sleeve and a half to cover a large baking sheet.
- 1 cup Mini Chocolate chips (Ghirardelli is always the best)
- 1 Teaspoon Kosher Salt
Make sure you use a baking sheet/jelly roll pan with sides as shown in my photos. I’ve linked the exact ones I use in a previous blog post: Ride or Die Kitchen Tools: The Basics The Sugar mixture bubbles up in the oven and will leak if you use a regular flat cookie sheet.
- Preheat your oven to 350 degrees and line a LARGE (at least 11 by 15) baking sheet with parchment paper or nonstick foil. Set aside. In a small skillet, turn your heat to medium and pour in your almonds. Stir them every few minutes until they become fragrant and toasty 3-5 minutes. They will burn quickly so as soon as they are golden place them into a blender or food processor and pulse until finely ground. Set aside.
2. Place Graham crackers on parchment paper to cover entire baking sheet. Break them into smaller pieces to fit if needed. Set aside. In a medium saucepan on medium heat, melt your butter until totally liquified. Add the brown sugar and begin whisking slowly and constantly. It will take a few minutes for the butter and brown sugar to become one- keep whisking and stirring.
3. Once the brown sugar mixture looks like the photo in the middle (no butter visible and slowly bubbling) keep whisking for exactly two minutes. We want it to lighten in color and bubble/boil slowly. Be very careful because it is EXTREMELY hot.
4. After your two minutes your mixture should be thicker, and lighter in color resembling caramel. Immediately pour the sugar mixture directly onto the graham crackers- working quickly to spread it out evenly over entire surface. The best tool for this is a large silicone spatula. When you have an even surface, place entire pan in the oven on the bottom or middle rack for 5-7 minutes.
5. DO NOT walk away while this is in the oven. Mine takes about 6 minutes to bubble up, yours may take less. When you being seeing small bubbles around the seams of the crackers, remove the pan from the oven and set onto counter.
6. Immediately sprinkle the mini chocolate chips directly onto the hot sugar mixture. Let them sit for about 2 minutes in order to melt. When they have melted, begin spreading the chocolate around until it covers the Sugar mixutre.
7. When your chocolate is evenly spread, sprinkle your almonds evenly over the surface of the chocolate. Then, sprinkle your Kosher salt over the top of the almonds very lightly and evenly. I measure out a teaspoon then use my fingers to sprinkle the salt onto the toffee so not too much ends up in one place.
8. If you have time, you can leave this pan on your counter for two hours to harden- or, you can place the entire pan in the fridge or freezer to harden. Do not try to cut it or break it up until it hardens, youll end up with a huge mess.
I place mine in the fridge for about an hour, then break it apart with my hands and keep it in airtight tupperware in the freezer-until I’m ready to take it somewhere. Or, I even just keep a batch at my house in the freezer and have it with coffee.
This is so beautiful out on a table or kitchen island on a great platter or cakestand. Enjoy this one guys, and apologize to your waistline for me.