Gluten Free English Toffee Recipe

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Using nut and rice crackers instead of the traditional soda crackers is a tasty, inventive way to create a gluten-free version of the classic candy treat.
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Update Servings
  • 4 1/4 ounces (1 box) nut and rice crackers
  • 1 cup butter (do not substitute)
  • 1 cup light brown sugar
  • 1 cup chopped pecans or walnuts
  • 1 bag (12 oz.) milk or dark chocolate chips
Container: baking sheet with sides, heavy sauce pan and aluminun foil
10 mins
10 mins
20 mins
  • Preheat oven to 400°F.
  • Line the baking sheet with aluminum foil, place crackers on foil to cover entire bottom.
  • In saucepan, melt butter and light brown sugar until it boils, stirring contantly.
  • Let boil for 3 minutes; continue to stir so not to burn. Remove from heat and let stand one minute.
  • Pour the butter mixture evenly over the crackers, smooth out to edges with a spatula.
  • Place in oven for seven minutes, watch closely so the toffee does not burn.
  • Remove from oven and immediately sprinkle the chocolate chips over the toffee, spread with a spatula to even out to the edges. Sprinkle chopped nuts over the top of the chocolate and press down into the mixture.
  • Place in refrigerator until it hardens, or place in freezer to hasten the hardening.
  • Once the toffee hardens, remove tin foil from back and cut or break into bite size pieces. Store in the refrigerator or freezer in a covered container.
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