pecan saltine toffee;
Things have been crazy recently, so I haven’t been keeping up as regularly as I’d like with tcc! But I’m trying to get back into the swing of things. We’ve been traveling a lot, trying to nail down wedding specifics like flowers and signage and favors which has taken far more time than I think it should. But it’ll all be worth it come October at our wedding! So between wedding planning, our lovable buttmunch of a dog crunching on my memory card so I lost photos from several recipes, and everyday life, things have been a little crazy.
But even when things are crazy, there’s time for some quick and simple recipes! That’s why I’m pulling out this twist on the original saltine toffee recipe I shared–add pecans, or any chopped nuts that you have lying around, and call it a day! This stuff is so good, and I love experimenting with topping options that take a recipe you love and change up the flavor options.
Sure it’s not weight watchers or diet-approved, but it is delicious! Weight watchers has been going ok, but after losing an initial 5 pounds, I plateaued. I was getting lax with my tracking and was generally grumpy about not getting to eat what I wanted or be excited about food or going out with friends. In full honesty it made me not want to be social because you never realize how much of socializing happens over food. And for weight watchers to really work well for me, I need to be in control of the food and it also requires a lot of prep work. But I’ve recently recommitted to being more accurate about tracking points for weight watchers, and this week managed to lose a couple more pounds. Here’s hoping that I can edge out a total 10 lost in the next week or two so I can treat myself to a guilt-free eat anything I want dinner date!
easy pecan saltine toffee;
Ingredients
- 1 cup butter unsalted
- 1 cup packed brown sugar
- 40 saltine crackers* ~1 sleeve
- 2 cups semisweet chocolate chips
- 1 cup pecans chopped
Instructions
- Line a large baking sheet with aluminum foil. Spread the crackers out in a single layer with the salt side down against the foil. Fold up the edges to box in the crackers and set aside.
- In a small saucepan, melt the butter and brown sugar over medium heat. Simmer for 5 minutes stirring constantly. The mixture should be dark brown in color and bubbly. (approx. 280˚ on candy thermometer)
- Pour toffee directly over the saltines, and use a spoon to spread evenly as needed.
- Bake in the oven for 7 minutes. While baking, chop pecans. 5. Remove from oven and top with chocolate chips. Return to the oven for 1 minute with the heat off, then spread the chocolate evenly.
- While chocolate is still warm, top with chopped pecans and allow to cool, then break into bite-sized pieces
1 Comments
honey umeboshi; – tipsychocochip
July 24, 2018 at 8:09 am
[…] A lot of things have happened recently. From my post last week about pecan saltine toffee, you know wedding planning is coming to a head! It’s fun to plan, but there are a lot of […]