Featured Recipe

Salted Almond Toffee Crackers

Name: Salted Almond Toffee Crackers
Prep time: 12 min
Cook time: 7 min
Total time: 19 min
Yield: 28 servings
Ingredients: 10 tablespoons unsalted butter; 3/4 cup packed light brown sugar; 1 teaspoon almond extract; 1/3 cup sliced almonds; 1/4 teaspoon kosher salt; About 12 whole graham crackers, broken in halves and quarters to fill pan

By Kate

Created on 22 January 2026

Crunchy base with a buttery caramel glaze spiked with almond slivers and a pinch of sea salt. Bubbly caramel signals it’s ready, spread fast before it sets. Oven caramelizes nuts for deeper flavor, edges darken for texture contrast. Break apart once cool. Great snack or party treat. Uses sliced almonds and kosher salt replacing pecans and vanilla. Timing adjusted, butter quantity trimmed. Stress on visual and tactile cues over rigid timing. Common kitchen fixes included for sticky messes and uneven spreads. The salt balances richness; nuts toast inside caramel for aroma boost.

Prep: 12 min

Cook: 7 min

Total: 19 min

Serves: 28 servings

toffee snack dessert party food

Introduction

Start mid-thought—caramel bubbling around butter and brown sugar. Smell hits: sweet, nutty, hint almond. Crackers laid snug, no gaps. Picky about break sizes; halves give crunch, quarters fill edges. Timing matters; boil full rolling 3 1/2 minutes, no shortcuts, no distractions. Almonds sliced thin, toast inside caramel, aroma sharpens. Salt balances sugar overload, makes each bite sing. Oven caramelizes nuts, edges crisp. Watch surface, bubbles tell story. Cooled fully, shards set firm but not stone. If too soft, rest longer. Snack or dessert breathes comfort and technique. Kitchen real talk: foil lined pan saves grief, stirring after boil ruins texture, proper timing—not guesswork—makes or breaks candy. Know your oven, lean on sensory cues. Butter sub? Adjust accordingly, caramel behaves differently. Crackers can crumble if forced; handle delicately. Essential kitchen wisdom bundled tight.

Ingredients

10 tablespoons unsalted butter

3/4 cup packed light brown sugar

1 teaspoon almond extract

1/3 cup sliced almonds

1/4 teaspoon kosher salt

About 12 whole graham crackers, broken in halves and quarters to fill pan

About the ingredients

Adjust butter down slightly from standard for less greasy hand feel. Brown sugar packed lightly for proper caramel texture - overpacking clumps or bitterness. Almond extract replaces vanilla for sharper note; swap back vanilla or use orange zest for twist. Sliced almonds toast faster and distribute evenly than whole nuts, controlling bitterness risk. Kosher salt preferred over table salt; flaky texture dissolves at right pace, layering flavor—if only regular salt, reduce to half. Graham crackers broken into various sizes fill pan gaps and level caramel spread. Spray foil lightly to prevent sticky horrors; nonstick essential. Ingredient room temperature to ensure even melting and avoid caramel seizing.

Method

Prepping the base

Heat oven to 405°F. Line a 10x15 jelly roll pan with heavy-duty foil; oil with nonstick spray. Layout graham cracker halves and quarters tightly covering every inch. It doesn't have to be perfect; overlap slightly if needed to avoid gaps.

Making the caramel

In medium saucepan over medium-high, melt butter with brown sugar. Stir constantly. Look for tiny bubbles forming along edges. Once bubbling just begins, start a rolling boil for 3 1/2 minutes exactly, stirring occasionally to prevent scorching—too long, turns bitter; too short, won't set.
Remove pan from heat. Stir in almond extract, sliced almonds, and kosher salt quickly. Almonds will sizzle slightly; that's good—nut toast underway. Work fast.

Assembly and baking

Pour caramel evenly over crackers—hot and runny but thickening. Use a spatula to spread gently without cracking cracker base. Try to cover all but some gaps add texture contrast.
Slide pan into oven for around 7 minutes or until caramel is bubbly, nuts toasted to golden brown, and edges of crackers caramelize dark amber. Watch carefully; sugar burns fast. Smell changes from sweet to nutty-honeyed, caramel surface hardens a bit but still tacky when poked.

Cooling and finishing

Remove from oven; cool completely—no impatience here. Pan should feel warm before breaking. If caramel sticks to foil, slide knife edges gently underneath to free pieces without shattering.
Once cool, break into shards. Store airtight at room temp or refrigerate to keep nuts crisp. Reheat a few seconds to soften if too hard.

Kitchen tips

Butter sub: margarine or coconut oil works but watch caramel firmness. Brown sugar swap: dark molasses sugar adds depth but shortens cook time. Almonds can be replaced by chopped walnuts or hazelnuts, adjust roast time accordingly.
If caramel hardens too fast while pouring, warm pan slightly or pour in halves in quick succession.
Never skip lining pan with foil; caramel sticks fiercely. Use a sturdy pan to distribute heat evenly; thin pans burn sugar corners.
Graham crackers can break unevenly; press down gently after placing for flat base.
Oven temps vary: trust bubbles and nut toasting, not just clock.
Avoid stirring caramel after boiling stage to prevent crystallization; just fold in nuts and salt off heat.
Salt is key for balancing sweetness, don’t omit even if mild. Sprinkle extra lightly on top before baking if you like a salted crust.

Technique Tips

Preheating 405°F raises caramel temp slightly; caramel cooks more thoroughly evenly. Foil lining crucial—caramel latches on like glue to metal otherwise; heavy-duty foil preferred over thin. Laying crackers loosely prevents damp spots but avoid gaps to maintain caramel continuity. Boiling butter and sugar mixture to precise bubbling state prevents grainy toffee. Stirring constantly before boil prevents burning; once boiling, stir less to avoid crystallization. Adding nuts off heat stops cooking sugar further but toasting continues in oven providing balanced crunch and nut flavor. Spreading caramel swiftly minimizes early set spots; uneven caramel leads to burn or soggy patches. Watching bubbles and edges color signals readiness more dependable than clock—caramel too dark means bitter, pale means underdone. Cooling fully—recommend two hours at room temp—ensures clean breaks. Knife help if sticking prevents clean shards. Store airtight or refrigerate; caramel absorbs moisture and softens if left exposed. If caramel sets too fast during pouring, gentle reheating softens it without breakdown. Use sturdy metal pan for uniform heating.

Chef's Notes

💡 Caramel should bubble soft, not raging. Look for tiny bubbles. Start checking at 3 1/2 minutes. Too long? Bitter. Too short? Won't harden.
💡 Uniform cracker placement matters for even caramel spread. Gaps? Soggy spots. Overlap slightly if needed. Tight fit is key.
💡 Butter sub can be coconut oil or margarine but changes texture. Adjust accordingly. Dark brown sugar gives depth but cooks faster.
💡 Cool completely. Two hours isn’t just for resting. Makes breaking easier. If it sticks? Slide knife under to release without mess.
💡 Salt isn’t optional. Brightens each bite. Add more lightly on top before baking. Make sure to use kosher, flaky dissolves better.