<\/span><\/h2>\n\n\n\nScroll down to the end of this post for specific ingredient amounts in the recipe card. <\/em><\/strong><\/p>\n\n\n\n\nGraham Cracker<\/strong> Sheets<\/strong>: Graham crackers provide a sturdy and crunchy foundation for the toffee layer. The honey-like sweetness of graham crackers complements the richness of the toffee.<\/li>\n\n\n\nPecans<\/strong>: Pecans provide a distinct nuttiness and crunch to the treat. They complement the toffee flavor and add an extra layer of texture.<\/li>\n\n\n\nSalted Butter<\/strong>: Adds richness and a buttery taste to the toffee layer. Additionally, the fat in butter helps bind the toffee mixture and the graham crackers together.<\/li>\n\n\n\nGranulated Sugar<\/strong>: Contributes sweetness and flavor to the toffee. It also helps create a soft and chewy texture in the toffee layer.<\/li>\n\n\n\nVanilla Extract<\/strong>: Complements the sweetness of the toffee and adds depth to the taste.<\/li>\n<\/ul>\n\n\n\n <\/figure>\n\n\n\n<\/span>How to Make Toffee Grahams<\/span><\/h2>\n\n\n\n\nCarefully break the graham crackers at the seams. To a half sheet pan, evenly distribute 51 graham crackers in a single layer. <\/li>\n<\/ol>\n\n\n\n <\/figure>\n\n\n\n\nSprinkle chopped pecans in an even layer on top. <\/li>\n<\/ol>\n\n\n\n <\/figure>\n\n\n\n\nTo a medium saucepan on medium heat, combine butter, sugar, and vanilla. <\/li>\n<\/ol>\n\n\n\n <\/figure>\n\n\n\n\nOnce the butter has melted and combined with the sugar, turn the heat to medium-high heat and bring to a full boil. Allow the mixture to boil for EXACTLY 2 minutes, stirring occasionally and very carefully to avoid splashing! <\/li>\n<\/ol>\n\n\n\n <\/figure>\n\n\n\n\nSlowly and carefully pour the butter mixture over the graham crackers. Spread the mixture with a rubber spatula, ensuring all pieces are covered and pecans still evenly distributed. Bake in a preheated 350\u00b0F oven for 7-9 minutes or until the toffee coating is bubbling and crackers slightly browned. <\/li>\n<\/ol>\n\n\n\n <\/figure>\n\n\n\n\nRemove from the oven, allow them to rest 1 minute, then transfer one-by-one to a cooling rack or parchment paper using a small spatula and knife. Store in an air-tight container.<\/li>\n<\/ol>\n\n\n\n <\/figure>\n\n\n\n<\/span>Recipe Tips and Substitutions<\/span><\/h2>\n\n\n\n\nAdding Melted Chocolate<\/strong>: Sprinkle chocolate chips over top after the graham cracker toffee base has baked. Wait 3 minutes then spread the chocolate layer evenly with a spatula. IMPORTANT: Line your pan with a Silpat baking mat, parchment paper, or aluminum foil. If you are using aluminum foil, spray lightly with nonstick cooking spray. \n\nYou can use milk chocolate chips, semi-sweet chocolate chips, dark chocolate chips, or white chocolate chips. <\/li>\n<\/ul>\n<\/li>\n\n\n\n Saltine Cracker Toffee<\/strong>: Saltine Crackers can also be used at the base for the sugar mixture. Follow the recipe and simply swap the sheets of graham crackers for saltines. <\/li>\n\n\n\nChocolate Graham Cracker Toffee<\/strong>: Chocolate graham crackers can also be used at the base for the sugar mixture. Follow the recipe and simply swap the sheets of honey graham crackers for chocolate. <\/li>\n\n\n\nOther Yummy Additions<\/strong>: This graham cracker toffee recipe is versatile. Here are some ideas for toppings that pair well with graham cracker toffee: \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nNuts:<\/strong> Besides pecans, almonds, walnuts, or hazelnuts, can also add a crunchy texture and a nutty flavor that complements the sweet toffee.<\/li>\n<\/ul>\n\n\n\n\nSea Salt:<\/strong> A sprinkle of sea salt on top of the toffee adds a delightful contrast to the sweetness.<\/li>\n\n\n\nToasted Coconut:<\/strong> Provides a tropical and slightly chewy texture. Add after the toffee has baked.<\/li>\n\n\n\nFestive<\/strong> Sprinkles:<\/strong> Colored sprinkles can add a fun and festive touch.<\/li>\n\n\n\nDried Fruit:<\/strong> Chopped dried fruit, such as apricots, cranberries, or cherries, can add a chewy and fruity element that balances the sweetness of the toffee.<\/li>\n\n\n\nCandy Pieces:<\/strong> Crushed candy cane pieces, M&M's, chopped Heath bar, toffee bits, or other small candy pieces can be a colorful and tasty addition.<\/li>\n\n\n\nWhite Chocolate Drizzle:<\/strong> Drizzling melted white chocolate over the toffee adds visual appeal and a sweet and creamy layer.<\/li>\n\n\n\nChopped Pretzels:<\/strong> Chopped pretzels provide a salty and crunchy element that pairs well with the sweetness of the toffee.<\/li>\n<\/ul>\n<\/li>\n\n\n\nAvoid Less than Ideal Textures<\/strong>: Follow the recipe exactly as written. See \"How do I avoid Grainy Toffee\" and \"How do I avoid Chewy Toffee\" on this recipe's post to troubleshoot these outcomes.<\/li>\n\n\n\nButter Recommendation<\/strong>: Salted butter works best for this homemade toffee as the salt pairs well with the sweetness of the graham crackers and toffee. I wouldn't recommend substituting with unsalted butter or other fat source.<\/li>\n<\/ul>\n\n\n\n <\/figure>\n\n\n\n<\/span>How do I avoid Grainy Toffee?<\/span><\/h2>\n\n\n\nGrainy toffee results most often from the temperature getting too hot or crystallization. Crystallization refers to the formation of sugar crystals within the toffee mixture. Key tips to avoid crystallization:<\/p>\n\n\n\n
\nStir gently<\/strong> so that the ingredients aren\u2019t splashing up against the sides of the saucepan. <\/li>\n\n\n\nStart with fresh and high-quality ingredients<\/strong>. Using fresh butter, good-quality sugar, and fresh cream can make a significant difference in the final texture of your toffee. <\/strong><\/li>\n\n\n\nMake sure that the sugar melts<\/strong> into the butter before the mixture boils.<\/li>\n<\/ol>\n\n\n\nFixing grainy toffee can be challenging, but there are a few strategies you can try to salvage the texture. Keep in mind that success depends on the extent of the crystallization. Here are some steps you can take:<\/p>\n\n\n\n
\nReheat and Remix:<\/strong> Gently reheat the grainy toffee mixture over low heat. As it warms up, stir continuously to encourage the sugar crystals to dissolve. Be cautious not to overheat or burn the toffee. Once the mixture is smooth, allow it to cool again.<\/li>\n\n\n\nAdd a Liquid:<\/strong> If reheating doesn't fully resolve the issue, consider adding a small amount of liquid to the toffee mixture. This can be water, milk, or cream. The added moisture may help break down sugar crystals. Heat the mixture gently and stir until the toffee becomes smooth.<\/li>\n<\/ul>\n\n\n\nIt's important to note that while these methods may help improve the texture of grainy toffee, they may not always result in perfectly smooth toffee. Prevention is often the best approach, so paying careful attention to the cooking process and avoiding factors that contribute to crystallization is crucial.<\/p>\n\n\n\n
<\/span>How do I avoid Chewy Toffee?<\/span><\/h2>\n\n\n\nAvoiding chewy toffee and achieving a firm, crunchy texture requires attention to the cooking process and careful control of the ingredients. Key tips for success:<\/p>\n\n\n\n
\nAvoid Undercooking:<\/strong>\n\nUndercooking the toffee can result in a softer, chewier texture. Make sure to cook the toffee mixture thoroughly.<\/li>\n<\/ul>\n<\/li>\n\n\n\n Use Fresh Ingredients:<\/strong>\n\nFresh ingredients, especially fresh butter, can contribute to a better texture. Using older or rancid butter might affect the consistency of the toffee.<\/li>\n<\/ul>\n<\/li>\n\n\n\n Avoid Over-Stirring:<\/strong>\n\nWhile it's important to stir the toffee mixture until the sugar is fully dissolved, too much stirring can introduce unwanted air and contribute to a chewy texture.<\/li>\n<\/ul>\n<\/li>\n\n\n\n Avoid High Humidity:<\/strong>\n\nMaking toffee in high humidity conditions can be challenging because the sugar might absorb moisture from the air, affecting the texture. Choose a dry day if possible.<\/li>\n<\/ul>\n<\/li>\n\n\n\n Use the Right Pan:<\/strong>\n