I’ve got a powerful chocolate and salt craving and decided to go back to my old Girl Scout recipe and kick it up a notch. Here is another version I do that uses corn syrup and doesn’t require moving a pan filled with melted butter and sugar into the oven. That recipe uses pecans but feel free to substitute slivered almonds or any other nut.
Chocolate Pistachio Saltine Toffee
About 40 saltine crackers (a sleeve and a half or whatever amount it takes to cover your baking sheet)
4 sticks (2 cups) butter
2 cups light brown sugar
12 ounces semisweet or bittersweet chocolate chips
6 ounces roasted pistachios, chopped
Preheat the oven to 425 degrees F.
Line 1 large baking sheet with aluminum foil (don’t skip this step, unless you want to try and get the finished product out of the pan with a chisel and a bucket of elbow grease). Arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly. It helps to put the pan on a pulled out oven rack so all you have to do is slide it in and not transport the delicious napalm across the kitchen.
Bake for 5 minutes, or until just bubbly. Remove from the oven and distribute the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife. Sprinkle the pistachios over the top.
Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.