Equipment Needed
- Large rimmed baking sheet (10×15 inch jelly roll pan is perfect)
- Parchment paper or aluminum foil
- Medium saucepan
- Whisk or wooden spoon
- Measuring cups and spoons
- Oven mitts
- Spatula for spreading
Step-by-Step Instructions
First, I line my entire baking sheet with parchment paper or foil, letting it go up the sides a bit. This is non-negotiable for easy cleanup and removal. I preheat my oven to 350°F (175°C). Then, I arrange the graham crackers in a single layer on the sheet, breaking them as needed to fit snugly and cover the entire bottom. You want a solid foundation—no gaps. I learned the hard way that gaps let the boiling toffee mixture seep underneath, making it impossible to remove in one piece.
Next, I make the toffee magic. In my medium saucepan, I melt the butter over medium heat. Once it’s fully melted, I whisk in the packed brown sugar. I keep whisking until it comes to a full, rolling boil. The moment it starts boiling vigorously, I set a timer for exactly 2 minutes. I whisk constantly during this time. The mixture will foam up and transform from grainy to smooth and thick, like a bubbling caramel lava. I then remove it from the heat and immediately whisk in the vanilla extract and that big pinch of sea salt.
Now, the exciting part. I carefully and quickly pour the hot toffee mixture evenly over the graham crackers. I use my whisk or a spatula to gently spread it to cover every edge. It’s okay if it doesn’t look perfectly even; it will level out in the oven. I immediately slide the whole pan into the preheated oven. I bake it for 8-10 minutes. You’ll know it’s ready when the toffee layer is bubbling vigorously all across the surface. The crackers will look like they’re floating in a sea of molten caramel. It’s a beautiful sight.(See the next page below to continue…)