Recipe: Graham Cracker Toffee

Last December, we dedicated an entire gallery to edible gifts. Handmade goodies from the kitchen are some of the best presents to give’and receive!’and nothing says, ‘love’ quite like a pretty package tied with up string.
This year, I’ve made a few batches of peppermint pretzel sticks for some of the kids on my gift-giving list, and have stashed some coffee cream liqueur in the fridge for a few friends. Everyone else is getting my newest obsession, graham cracker toffee, made from a recipe I stumbled upon in a favourite new book, Food Gift Love.

A traditional holiday treat often made with saltine crackers (we call it Christmas Crack in my house), this version isn’t so much a toffee as it is a hack on pantry staples like butter, brown sugar, and graham crackers. The chocolate and pecans add a slightly sophisticated finish, and because I can’t get enough of a salty and sweet combination, I finished mine with some sea salt.

Slip a few pieces of this sweet treat into small cello bags, or add them to your traditional cookie tray and I guarantee they’ll be among the first treats gobbled up.

Are you making any edible gifts this year? What are you thinking of cooking up?

Graham Cracker Toffee

Makes 48 pieces

You’ll Need:

12 full-size graham crackers, snapped into halves
½ cup butter
¾ cup brown sugar
¾ cup chopped pecans
¾ cup semi-sweet chocolate chips
1 Tbsp vegetable oil or coconut oil
Sea salt

Prep and Cook:

Preheat the oven to 350°F, and line a baking sheet with aluminum foil. Arrange the graham crackers on the prepared pan, making sure the pieces touch each other. Set aside.
Melt the butter in a saucepan set over medium-low heat. Stir in the sugar and simmer (do not boil) for 5-10 minutes, or until the sugar is completely melted.
Pour the hot mixture over the crackers and spread it evenly to cover all of the crackers. Sprinkle the nuts over top, and bake for 10 minutes or until fragrant. Keep a close eye on them so they don’t burn. Remove from the oven and let cool for 10 minutes.
Prep a second baking sheet with aluminum foil or parchment paper. Remove the crackers from the first pan and transfer them to the second prepared pan, this time take care to make sure the crackers don’t touch each other.
Using a microwave, or the double-broiler method, combine the chocolate and oil in a heatproof bowl, and warm until melted. Stir well and, using the tines of a fork, drizzle the chocolate over the crackers, as if you’re making an edible Jackson Pollock painting.
Sprinkle with sea salt, and let harden at room temperature overnight. Break crackers in half and store in an airtight container for up to 1 week.