Saturday, January 24, 2015

Salted Toffee Oyster Crackers

This was a delicious snack that I KNEW I should have doubled right away!  4 cups of crackers = 1 10 oz. package.
Salted Toffee Oyster Crackers

4 cups Oyster Crackers
½ cup dark brown sugar
½ cup butter
Coarse of Kosher salt
⅛ teaspoon cayenne pepper or other seasoning - optional(Beth did this)

Preheat oven to 400F.

Line a baking pan with aluminum foil then spray the foil lightly with cooking spray.
Melt butter in a medium sized, non-stick skillet then add brown sugar and cayenne pepper. Stir continuously while bringing the mixture to a boil. Boil on medium heat 3 minutes or until it becomes lighter in color and “fluffier”. Stir often. Turn off the heat and add the oyster crackers.

Working quickly so the brown sugar/butter mixture doesn’t set up, pour the butter/brown sugar oyster crackers onto the prepared baking sheet and try to spread them out to a single layer. (If it is too difficult to spread the crackers into a single layer at this point, don’t worry – it will be possible in a few minutes.)

Sprinkle the crackers lightly with coarse or Kosher salt.

Place the crackers on a middle rack in the hot oven and bake 2 minutes.

Remove the crackers from the oven and smooth them out to a single layer.

Place back in the oven and bake for 3 more minutes.

After a total 5 minutes baking time, remove from oven and place on a cooling rack to cool for 5 minutes.

Once they are cool enough to handle, pick up the edges of the aluminum foil that is under the crackers and bring the edges together so the crackers roll together.

Remove from the foil, break into individual pieces and place on foil or parchment paper to cool completely.
Store in an airtight container.

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