Easy Butterscotch Toffee Brittle
I know I make a lot of butterscotch recipes on this blog, but that’s only because my husband is a huge butterscotch fan. It’s his favorite flavor. Since it’s the holidays, I thought I’d come up with a recipe in his honor. This Easy Butterscotch Toffee Brittle checks all the boxes for him. The best part is that is come together in no time at all. It’s ridiculously easy. The even better part is that it is very versatile. You can flavor it and top it so many different ways. It has all of the classic brittle flavors but without any of the tedious work of having to worry about a candy thermometer or if the sugar is at the right temperature and what not. It’s a stress-free treat and isn’t that what we’re all looking for this holiday season? I know I am.
It’s also a great recipe because it makes a large amount of brittle and it keeps for about a week and a half. It’s the perfect treat to keep in the fridge so that you can snack on it whenever you feel a sweet craving coming on. Just something to keep in mind.
Easy Butterscotch Toffee Brittle
Equipment
- Saucepan
- Baking sheet
- Whisk
Ingredients
- 18 full-sized graham crackers
- 1 cup unsalted butter
- 1 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon Kosher salt
- 11 ounces butterscotch morsels
- 1/3 cup toffee bits
- 1/3 cup finely chopped roasted almonds
Instructions
- Preheat oven to 350°F. Line a 13×18-inch baking sheet with parchment paper. Arrange the graham crackers onto the baking sheet in a single layer, breaking off any to fit the ends on all sides. You want to cover the entire pan essentially, but in a single layer. Set aside.
- In a medium saucepan, combine the butter and sugar and set over moderate heat. Cook until melted through and the mixture comes to a boil. Continue to cook for 3 minutes while stirring constantly. Remove from the heat and stir in the vanilla and salt. Immediately pour the mixture over the graham crackers and spread out with an offset spatula. You want to make sure all of the graham cracker pieces are fully covered.
- Bake until the caramel layer is somewhat bubbly, about 13 minutes. Remove from the oven and immediately sprinkle the top with the butterscotch chips in an even layer. Allow to sit for 5 minutes. This will give the morsels a chance to melt and then you can spread it out into an even layer with an offset spatula. Sprinkle with the toffee pieces and almonds and place in the fridge until set. Once firm, break into small pieces. Serve or store in an airtight container at room temperature or in the fridge (I personally prefer it cold.) Enjoy!
