Til she leveled me with a dirty look.
Apparently saltine crackers is “not the same thing” as hot sugar and butter magically stirred into sweet, rich, delicious homemade toffee. Who knew.
I want to live inside this picture.
P.S. I’m starting to think there’s a theme around here and it goes a little like this:
I’m okay with that.
“Why aren’t you using the recipe for toffee to make toffee?”
“Because it’s not toffee. Why’re you eating cookies for breakfast?”
Homemade English Toffee
Stir in water and corn syrup. Cook over medium heat, stirring constantly, until 290°F on candy thermometer. It’ll start to thicken up and turn a light brown toffee color.
Remove from heat. Pour onto baking sheet and spread about 1/4 inch thick.
Immediately sprinkle with chocolate chips…
… and gently spread over the toffee as they start to melt.
Then sprinkle with nuts!
Allow to cool completely. When firm, break into pieces.
Source: Adapted slightly by my mom, from Betty Crocker’s Cookbook, 1974.