Saltine toffee

Life of the party: Saltine toffee is crazy delicious, and ridiculously easy to put together. (Photo by Bill Hogan)

Line a 10-by-15-inch rimmed baking sheet with parchment paper, allowing for some overhang. Melt butter in a large saucepan. Brush parchment with a little butter. Line up crackers on buttered parchment, touching but not overlapping.

Whisk brown sugar into remaining butter. Set over medium-high heat. Bring to a boil; boil thick, 2 minutes (or 248 degrees). Pour evenly over crackers.

Slide into a 400-degree oven and bake until brown and bubbly, 10 minutes. Carefully remove from oven.

Scatter molten surface with chocolate chips. Let melt, 5 minutes. Use an offset spatula to spread chocolate. Cast on nuts; gently press into chocolate. Freeze until firm, 30 minutes.

Lift parchment by its overhang, and set toffee (paper and all) on a cutting surface. Slice into 18 squares, then into 36 triangles.

Take these to a party. Otherwise, you risk toffee overload.

Leah Eskin is a Tribune special contributor. Contact her at