I LOVE English toffee but the toffee in it can sometimes be hard on your teeth and it has a whole lot of butter and sugar in every bite. But have no fear I found a solution to those problems. This recipe has crackers in it that makes the toffee part light and airy it also adds an extra crunch. Another plus is that because there is less toffee in each bite you feel like you can eat more without it being as fattening. I'm not sure if that's true or not but I'll keep believing it at least until the batch I made is all eaten.
What your will need to make this (you probably have this stuff already around the house)
3/4 c. Brown Sugar
1 c. Butter
Step 1: Preheat oven to 400 degrees. Line (2) 13x9 pans with aluminum foil and arrange a layer of saltine crackers in each. OR line (1) 10x15 jelly roll cookie sheet pan with foil. I made 2 recipes one in the 13x9's and one in the jelly roll pan. I liked doing it in the 13x9 pans better because the foil goes up the sides of the pan and makes it easier to work with.
Step 2: Bring the butter and brown sugar to a boil. Stir constantly for 3 minutes then remove from the heat.
Step 3: Pour over the crackers and smooth evenly with a knife.
Step 4: Put the pans in the oven for 5 minutes. Remove from the oven and let set for a minute or two. If your crackers have moved you can use a knife and push them back into place.
Step 5: Sprinkle chocolate chips over the hot crackers and let set until the chocolate is soft. Then spread the chocolate over the crackers to make an even layer.
Step 6: If you want to have nuts on top now is the time to add the nuts of your choice. I had some sliced almonds so that's what I used. Put the cookie sheets in the fridge and let it cool down until the chocolate is solid. Remove from the fridge and break into small pieces. I broke into individual cracker sizes then broke those in half. The two 13x9 pans made one full 13x9 pan of broken candies. Enjoy.