Sweet Kate

This is the time honored traditional candy of the holidays in my house (or any other time). It is remarkably easy (no candy thermometer required), very delicious, and extremely addictive. For a couple of years at least, it has been our tradition to make toffee on Christmas Eve before attending a midnight mass. Then the candy goes into the fridge and is ready to be cut and eaten as a Christmas snack before going to bed.


Easy Toffee Candy

1 1/4 cups (2 1/2 sticks) butter (not margarine) divided
35 to 40 saltine crackers
1 cup packed dark brown sugar
1 (14 oz) can sweetened condensed milk (1 1/4 cups)
1 1/2 cups semi-sweet chocolate chips
3/4 cups finely chopped almonds

1. Heat oven to 425 degrees Fahrenheit
2. In medium saucepan melt 1/4 cup butter. Pour evenly into heavy duty foil lined 15x10inch jellyroll pan. Arrange crackers over butter; cut crackers to fill empty spaces.
3. Melt remaining butter in same saucepan; stir in sugar. Bring to boil over medium heat; reduce heat and cook for 2 minutes, stirring constantly.
4. Remove from heat; stir in sweetened condensed milk. Spread evenly over crackers.
5. Bake for 10 to 12 minutes until mixture is bubbly and slightly darkened. Carefully remove from oven; cool 1 minute.
6. Sprinkle with chocolate chips; let stand 5 minutes until melted. Spread chocolate. Sprinkle with nuts; press into chocolate.
7. Cool; chill until chocolate is set. Invert cookie sheet and dislodge candy. Remove foil; cut candy into pieces.
8. Serve or store in airtight container.


Notes:
We like using half 60% cocoa Ghiradeli chips and half semi-sweet chips.
We use almonds, but you can use whatever nut you prefer.
When cutting the toffee, we usually cut along the squares and then cut the squares in half diagonally. It makes it prettier than just plain ol' squares.