Red beans served over rice in the way of the South. Very tasty and filling dish that tastes great with cornbread. really good for vegetarians. Serve with warm cooked rice.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 48 |
Ingredients
- 1 (10 ounce) package saltine crackers, or as needed
- 1 ½ cups butter
- 1 ½ cups packed brown sugar
- 2 (12 ounce) packages semisweet chocolate chips
- 2 cups chopped almonds
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a 10×15-inch rimmed baking sheet with aluminum foil.
- Place crackers in a single layer over the prepared baking sheet. Use as many crackers as needed to cover the bottom of the pan.
- Bring butter and brown sugar to a boil in a small saucepan over low heat. Boil for 3 minutes, then pour over crackers.
- Bake in the preheated oven for 5 minutes.
- Remove from the oven and immediately sprinkle chocolate chips over top. Sprinkle almonds over chocolate chips. Use a wooden spoon to press nuts into melting chocolate.
- Chill in the refrigerator until set, at least 3 hours. Break into small pieces.
Reviews
Yummy! My crackers floated not sure if they were supposed to. Tasted Great anyway. A+++
Super easy and delicious. I don’t use the almonds but I do put some crushed candy cane on half the pan. Wonderful all around!
Made it exactly as stated. Didn’t take a picture. Oops!
I followed the recipe as written (first time habit) and it was a total fail. Yes, a thermometer NEEDS to be used as the base never got to the temp needed just by boiling for the few minutes. Most of the nuts fell off even though they were pushed down. I will not waste all the butter it takes on this recipe again. Very disappointing.
I love this recipe! My mom got it from a co-worker at Wally World when she was working there. Tastes like a good toffee candy. We didnt put nuts in ours because mom has no teeth! She is no longer with us so bake a batch and share it with friends! You never know what tomorrow may bring!! Be safe and enjoy!!
edges were burnt; I will make it next time with the oven temp lowered and use a pastry sheet instead of foil.
I didn’t have almonds so I crushed up a couple of Heath bars and put it on top of the chocolate chips. Huge hit in my family and now a holiday favorite everyone asks for!
It was fine made how the recipe states. I wish I knew how to keep the saltines from “floating” up while baking but once I took it out of the oven I just pushed them back down. Also forgot to spray the aluminum foil. It stuck to the bottom of the crackers. Not a big deal, just a pain to peel it off. If anything, I may reduce the amount of chocolate chips on this one. I sprinkled Christmas sprinkles on top instead of nuts for a more festive look.
What a fantastic recipe! I had no problem with the chocolate coming off the toffee. Just made sure to use a candy thermometer and bring it up to a soft crack temperature. So yummy!
Made the adaptations suggested by other reviewers and loved it!! Here are the adaptations I used: 1 cup brown sugar, 1 cup unsalted butter, 1 bag chocolate chips (12 oz), 1/2-1/3 cup toasted pecans (I chopped them fine, like you’d find on Almond Roca), Used parchment paper on baking sheet (not foil), Filled in gaps on baking sheet with half crackers, so there was not room for them to slip and slide during baking, cooked butter and sugar for a full 3 minutes after it came to a boil, baked at 325 degrees for 5 min. After adding the chips, baked for one more minute to make sure all of the chips melted. I sprinkled fine pecans onto chocolate and slightly pressed into the chocolate so they wouldn’t fall off after cutting. I put the sheet in the freezer for 30 minutes. It came out firm and ready to serve. I used my chopping knife and carefully cut into nice squares while on the baking sheet.
The first time I made it, I used pecans instead of almonds. I made it again a few minutes ago and used walnuts and half semi sweet and half milk chocolate chips. My family loves this and it is so easy to make.
I have tried to make this recipe twice and it always turns out soggy and stuck to the foil. Maybe I’m doing something wrong?
Delicious! Everyone in my family loved them. I can’t stop eating it!
Just added more candy and chocolate chips! !! YUMMY
some changes I made: I used 2 stickes of butter and 1 cup plus 2 Tbls. of brown sugar and boiled this for 3 minutes; also used 1/2 Cup of pecan instead of almonds. I baked the saltines and brown sugar mixture for 5 mins at 350. I froze the candy for 2o minutes and it worked great
I have made this “cookie” before using another recipe and it turned out fine. When I couldn’t find my own recipe today, I resorted to this one, and the result is certainly not nice enough for a church bazaar as intended. Although I followed the instructions, boiling the syrup for a full 3 minutes, the toffee part never did set into brittle as it should have. It probably needed a couple of minutes more but I was following instructions. As well, there was so much toffee that it ran out of the pan and burned in the oven. The proportions for this recipe seemed so wrong that I went looking for my original recipe and finally found it: 1 cup butter, 3/4 cup brown sugar, 1 1/2 cups of choc chips melted with 1/2 cup butter and drizzled over the top before adding about 1 cup almonds. I’d have another go but I’ve used up all my butter and brown sugar…. 🙁
I loved it and made it just as the recipe says. I used the non-stick foil and didn’t have any problems.
Reynolds wrap makes a non stick tin foil. It is WONDERFUL, or use parchment paper(not wax). Either one makes for an EASY CLEAN UP,!!
I too used a cup of butter and a cup of brown sugar, plus the no-stick Reynolds foil, and they popped right off the pan. They turned out really well albeit a bit sweet. I think next time I may use the ritz crackers that are half pretzel. That would be delicious. An easy, child-friendly recipe!
Tastes just like Almond Roca!! Delish!!
Yummy! My crackers floated not sure if they were supposed to. Tasted Great anyway. A+++