Crack

Don't be intimidated by making caramel; with a heavy bottomed sauce pot, an accurate thermometer and a little patience it's pretty simple. If the butter and sugar separate, lower the heat and carefully whisk in a tablespoon of hot water to bring it back into an emulsion. Watch me make it at http://youtu.be/yC0m9UTxc2Y
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Nutrition per serving    (USDA % daily values)
CAL
209
FAT
57%
CHOL
10%
SOD
6%
Uploaded by: bc2fee25c851

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Ingredients for 24 servings

1 box saltines

1 cup packed light brown sugar

1 cup salted butter

2 cups semi-sweet chocolate chips

2 tbs honey

2 tbsĀ  creamy peanut butter

1 tsp vanilla extract

1 cup chopped, toasted hazelnuts

Preparation

1.

Preheat oven to 350

2.

Line a baking sheet with tin foil and grease liberally

3.

Arrange saltines neatly across entire sheet.

4.

Gently bring sugar and butter to a simmer and cook for 3 minutes, or until it reaches 290 degrees

5.

Remove from heat and whisk in vanilla, honey and peanut butter

6.

Pour toffee over crackers and bake 5 minutes, remove from oven and immediately sprinkle evenly with chocolate chips

7.

Allow chips to melt for 2 minutes, then spread with spatula and sprinkle on hazelnuts

8.

Let cool and break into bite sized pieces

9.

Hide it from yourself so you don't eat it all

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