Ingredients
- 4 ounces saltine crackers
- 1 cup unsalted butter
- 1 cup light brown sugar
- 1 teaspoon McCormick pure vanilla extract
- 2 cups Nestle milk chocolate morsels
- 1 1/2 cups Diamond of California® chopped walnuts
The Steps
- Preheat oven to 350. Spread chopped walnuts on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 5 to 10 minutes. Let cool.
- Increase oven to 400 degrees. Line a 10×15 jelly roll or sheet cake pan with non-stick foil or parchment paper.
- Line pan with saltine crackers in a single layer.
- Put sugar and butter in a heavy saucepan and bring to a boil. Continue to boil for another 3 minutes, stirring constantly. Add vanilla. Immediately pour over saltines and spread to cover crackers completely.
- Bake for 5 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and sprinkle with chopped, toasted walnuts.
- Let toffee cool a few minutes on the pan before removing and placing on a cooling rack. Break up crackers when chocolate is set but not completely hardened. Store toffee in an airtight container at room temperature.
