I've heard about this saltine toffee for years but never got around to trying it out. To be honest, I wasn't sure about it. There are a ton of recipes out there on the interwebs (especially Pinterest) that take an old favorite and substitute all these really weird processed ingredients.
Dredge your chicken in Doritos! Make your cake with Mountain Dew! Just use Velveeta!
Why not just use the real thing?
BUT, I'll admit that this toffee is delicious! The recipe has some definite advantages over traditional English Toffee. The main one is that you don't have to fuss with a candy thermometer. Also, you don't have to stand over a hot stove for a long time because it finishes in the oven. The other nice thing is that, although it has a nice crunch, this toffee is softer than your traditional English toffee.
So, sometimes it pays off to take a little shortcut....
....but you won't find me adding Velveeta to anything anytime soon.
Here's the recipe I used with very easy instructions:
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