Equipment Needed
- 10×15-inch Jelly Roll Pan (a rimmed baking sheet)
- Aluminum Foil
- Medium Saucepan
- Wooden Spoon or Silicone Spatula
- Small Offset Spatula or Butter Knife
- Wire Cooling Rack
Step-by-Step Instructions
First, you’ll want to line your jelly roll pan completely with aluminum foil, letting it go up and over the sides. This isn’t just for easy cleanup—it’s crucial for lifting the whole slab out later. Lightly butter the foil. Then, lay out your Club Crackers in a single, snug layer, breaking a few to fill any gaps. I learned the hard way that leaving gaps means the toffee will pool and create uneven, too-thick spots that don’t crisp up properly. Take your time here to create a solid foundation.
Now, for the toffee. In your saucepan, combine the butter and sugar and bring it to a boil over medium heat. Once it’s boiling, you must let it boil for exactly three full minutes, stirring constantly. I set a timer because it’s easy to lose track. The mixture will foam up beautifully and turn a lovely golden blonde. Don’t walk away during this stage! I did once, and it boiled over, creating a sticky, smoky mess on my stovetop that took ages to clean. Stir faithfully, and watch it transform.
Immediately and carefully pour the hot toffee mixture evenly over the arranged crackers. It will be very hot and will want to slide right off the crackers if you pour too quickly. I use my silicone spatula to gently spread it into an even layer, making sure every cracker edge is covered. Then, quickly sprinkle all of your chopped pecans over the top, gently pressing them into the molten toffee with the back of a spoon. This helps them adhere as everything sets.(See the next page below to continue…)