Makes about 15 pieces
Toffee | |
24 | Saltine crackers |
1 | cup sugar |
1/2 | cup light corn syrup |
1 1/2 | cups roasted salted peanuts |
1 | tablespoon unsalted butter |
1 | teaspoon vanilla extract |
1 | teaspoon baking powder |
Topping | |
1/2 | cup semisweet chocolate chips |
4 | tablespoons unsalted butter |
1 | tablespoon light corn syrup |
2. Combine sugar, corn syrup, and peanuts in medium microwave-safe bowl. Microwave on highest power until sugar melts, about 2 minutes. Stir and microwave until mixture begins to boil, about 2 more minutes. Stir in butter and vanilla until butter melts. Microwave until liquid begins to brown, about 2 minutes. Stir in baking powder.
3. Working quickly, pour sugar mixture over saltines and spread evenly (if mixture hardens too quickly to spread, place baking dish in oven for 5 minutes). Refrigerate until firm, about 1 hour. Invert brittle onto cutting board, peel away waxed paper, and, using hands, break into large pieces. Return pieces, toffee side up, to baking dish.
4. For the topping: Melt chips and butter until smooth. Stir in corn syrup and, using spoon, drizzle mixture over brittle. Let harden for 1 hour. (Brittle can be stored in airtight container at room temperature for up to 4 days.)
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