Almond Club Cracker Toffee Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Arrange the crackers in a single layer on a rimmed baking sheet so that the baking sheet is completely covered with a solid layer of crackers. Set aside.
• In a medium saucepan, melt the butter with the brown sugar and vanilla. Bring to a gentle boil over medium heat and boil until it starts to thicken, 1 to 2 minutes. Immediately pour the mixture over the crackers in an even layer. Use an offset spatula to spread the mixture all over the crackers. Bake for 5 minutes. Sprinkle the almonds all over, then let cool completely.
• When cool, break apart for a great snack.

Steps:

• Lay club crackers in the bottom of a cookie sheet in a single layer. Bring butter and sugar to a boil and continue boiling for 3 minutes, stirring frequently. While sugar is boiling, sprinkle chopped nuts over crackers. Pour butter and sugar mix over crackers and nuts. Bake at 350°F for 8 to 10 minutes. Remove from pan, separating crackers at once and place on foil to cool.

Steps:

• Arrange single layer of Club Crackers on a cookie sheet with sides.
• In saucepan, melt butter, add sugar and boil for two minutes; add the vanilla and stir. Pour immediately over crackers and sprinkle with sliced almonds.
• Bake in the oven for 10-12 minutes at 350 degrees or until lightly browned.
• Cool, break apart crackers carefully and arrange on serving platter.48.

Steps:

• Break club crackers into individual crackers. Put on two cookie sheets.
• Mix butter, oleo, sugar and boil until foamy about 1 minutes.
• Put slivered almonds on top of crackers.
• Pour butter mixture on crackers.
• Bake 10 minutes at 350 degrees. Watch carefully.
• Put on wax paper.

Steps:

• HEAT oven to 350 degrees F (325 degrees F for glass dish). Combine flour and sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press firmly into bottom of ungreased 13 x 9-inch baking pan.
• BAKE 15 minutes.
• COMBINE sweetened condensed milk, egg and almond extract in large bowl; mix well. Stir in toffee pieces and almonds. Spread mixture evenly over partially baked crust.
• BAKE an additional 25 minutes or until golden brown. Cool. Cut into bars.

Steps:

• Preheat oven to 350°F. and oil a large baking sheet.
• In a large baking pan spread almonds evenly and toast in middle of oven, stirring nuts halfway through toasting, until golden, about 10 minutes. In a 3-quart heavy saucepan bring butter, sugar, water, lemon juice, vanilla, and salt to a boil over moderate heat, stirring with a wooden spoon. Boil mixture, without stirring, swirling pan occasionally, until deep golden, about 12 minutes.
• Remove pan from heat and stir in two thirds almonds. Immediately pour toffee onto baking sheet and with an offset spatula spread in a thin layer. Carefully transfer baking sheet (it will be very hot) to a rack and cool toffee.
• Chop chocolate. In a double boiler or a small metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Pour chocolate over cooled toffee and evenly spread with offset spatula. Sprinkle toffee with remaining almonds. Chill toffee, uncovered, until firm, about 1 hour.
• Break toffee into 2-inch pieces of "bark." Bark keeps, layered between sheets of wax paper in an airtight container at cool room temperature or chilled, 1 week.