The end of November is rapidly approaching which means holiday baking may begin! Nothing makes me happier than Christmas cookies and eggnog. I wanted to switch things up by trying to make homemade chocolate peppermint toffee. You can eat this by itself or you can use it to top off any of your favorite holiday desserts or drinks!
Try this super easy and super delicious toffee recipe that will be the star this holiday season. Bring on the baking sheet and crushed candy canes and let’s get baking!
Chocolate Peppermint Toffee Recipe
40 saltine crackers
1 cup of unsalted butter (2 sticks)
1 cup of brown sugar
2 cups of chocolate chips (milk or dark)
10 candy canes (crushed)
Preheat oven to 400 degrees.
Line a large jelly roll pan or cookie sheet with parchment paper and spray with non-stick cooking spray.
Arrange a single layer of saltine crackers on the pan. Be sure to make sure the crackers are touching—get as many crackers in the layer.
In a saucepan, melt the butter and brown sugar over medium heat, stirring to combine. Once it boils, stop stirring and let it continue to boil for three more minutes (stirring the toffee after boiled can cause crystallization aka gritty toffee).
Remove the sugar mixture and carefully pour the mixture evenly over the saltine crackers.
Bake pan for 10 minutes.
Remove pan from the oven and immediately sprinkle with chocolate chips. Let them sit for a few minutes to melt, then spread the chocolate with a spatula (if it doesn’t easily melt, return the pan to oven for 30-60 seconds).
Sprinkle melted chocolate topped with the crushed candy cane and let cool completely. Then, put in the fridge or freezer to set.
Remove from the fridge or freezer and pull toffee up out of the pan. Peel the parchment off the back and use a sharp knife to cut into pieces.
A FEW RECIPE NOTES:
Feel free to use whatever non-stick spray you’d like (I prefer coconut oil spray).
You can store the leftover toffee by sealing in an airtight container in the pantry for 1 – 2 weeks or freeze for 2 months.
Recipe by guest contributor Lindsay Kinder, of Food La La, your go-to for the hows, whats, and whys of cooking healthy, but delicious food!
Caramel and toffee may taste the same, however, caramel is cooked at a lower temperature to make it more malleable while toffee is cooked at a higher temperature to make it crunchy.
Toffee will become grainy due to crystallization. This is caused by the sugar crystal that forms on the sides that get stirred down into the syrup.
Since toffee contains lots of butter, vegans may eat toffee as long as vegan butter is used.
Yes, toffee can go bad after 2 months.