Salty and sweet....my favorite combination ! The saltines add just the right balance of crispy lightness to the richness of the toffee and chocolate. This toffee recipe from my mother-in-law (Grandma Sandy to the kids) is truly addicting....so much so that my friend calls it "Christmas crack" and I usually end up making several batches each holiday season. If you haven't tried this yet...now's the time!
The ingredients:
1 cup butter
1 cup sugar
1 Tbs. light Karo syrup
1/4 cup water
saltine crackers
1 cup chocolate chips
1/2 cup sliced almonds (optional)
To prepare: Arrange saltines salty side up on cookie sheet. Have the chocolate chips measured and nearby. Have a glass with cold water right next to the stove, ready to test the stage of the candy.
NOW IT'S READY!
When you've reached the hard crack stage--pour and spread quickly covering the saltines. 
Immediately pour the chocolate chips over the hot mixture and spread them covering the toffee (they will melt themselves when they touch the hot toffee). 
Spread the sliced almonds over the top, pushing them down slightly with the back of the spoon. 
Allow to cool and set. Break apart into bite size pieces.
Enjoy!
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Click here for printable recipe.
The ingredients:
1 cup butter
1 cup sugar
1 Tbs. light Karo syrup
1/4 cup water
saltine crackers
1 cup chocolate chips
1/2 cup sliced almonds (optional)
To prepare: Arrange saltines salty side up on cookie sheet. Have the chocolate chips measured and nearby. Have a glass with cold water right next to the stove, ready to test the stage of the candy.
Combine the butter, syrup, sugar, and water and stir constantly on medium heat until boiling. Boil until it reaches the hard crack stage (when dropped into the cold water it will crack and break easily) and the mixture will be brown (no longer golden). It took about 15-20 minutes for me to reach this point. 
NOT READY YET!!!
NOT READY YET!!!
NOW IT'S READY!
Immediately pour the chocolate chips over the hot mixture and spread them covering the toffee (they will melt themselves when they touch the hot toffee). 
Spread the sliced almonds over the top, pushing them down slightly with the back of the spoon. 
Allow to cool and set. Break apart into bite size pieces.Enjoy!
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