I think this recipe can work, but it needs instructional revisions. As other reviewers have mentioned, you do need to let the sugar-butter mixture boil for at *least* three minutes to totally dissolve the sugar and combine the ingredients. Otherwise, your end result will be crystallized and chewy. Using greased aluminum foil is also really important. Finally, I found it crucial to completely line whatever pan you're using with the crackers. I tried to do a rectangular shape of crackers that was smaller than my actual pan; as a result, when I poured the hot toffee, it just shifted all of the crackers all over the place and looked terrible. I scrapped my batch, but I see it working well with a smaller pan completely lined with crackers, and with a well-cooked sugar mixture.
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I think this recipe can work, but it needs instructional revisions. As other reviewers have...