Saltine Cracker Toffee is a quick and easy candy that combines the perfect balance of sweet, salty, and crunchy.
Topped with chocolate and pecans, it’s a great treat for holidays or anytime you crave something delicious!
Ingredients
-
- Saltine crackers (enough to cover the pan)
- 16 tbsp unsalted butter
- 1 cup light brown sugar
- 2 cups semi-sweet chocolate chips
- 1 1/2 cups chopped toasted pecans (optional)
- Kosher salt, to taste
Instructions
Step 1: Preheat your oven to 375°F (190°C).
Butter a 10×14-inch jelly roll pan and line it with saltine crackers in a single layer.
Step 2: In a saucepan over medium heat, melt butter. Add brown sugar, stirring occasionally.
Bring the mixture to a boil and cook for 5 minutes to dissolve the sugar.
Step 3: Pour the hot caramel mixture evenly over the saltine crackers.
Place the pan in the oven and bake for 6-8 minutes, until the toffee is bubbling all over.
Step 4: Remove from the oven and let the toffee cool for 1 minute.
Sprinkle chocolate chips over the hot toffee, allowing them to melt for 1-2 minutes.
Step 5: Spread the melted chocolate evenly over the caramel layer.
Sprinkle with chopped pecans and kosher salt (optional).
Step 6: Let the toffee cool completely at room temperature for 1-2 hours.
Break into pieces and store in an airtight container.
Frequently Asked Questions (FAQs)
1. Can I use dark chocolate chips?
Yes, you can swap semi-sweet chocolate with dark chocolate for a richer flavor.
2. How do I store the toffee?
Store it in an airtight container at room temperature for up to 1 week or in the fridge for up to 2 weeks.
3. Can I use different toppings?
Yes! Try toppings like almonds, walnuts, or even sprinkles for a fun twist.
4. How do I prevent the crackers from floating?
If they float, simply press them back down with a knife or spatula before the toffee hardens.
5. Can I make this recipe ahead of time?
Absolutely! You can make the toffee a day or two in advance and store it in an airtight container.
Saltine Cracker Toffee
Print ThisIngredients
- Saltine crackers (enough to cover the pan)
- 16 tbsp unsalted butter
- 1 cup light brown sugar
- 2 cups semi-sweet chocolate chips
- 1 1/2 cups chopped toasted pecans (optional)
- Kosher salt, to taste
Instructions
Step 1: Preheat your oven to 375°F (190°C). Butter a 10×14-inch jelly roll pan and line it with saltine crackers in a single layer.
Step 2: In a saucepan over medium heat, melt butter. Add brown sugar, stirring occasionally. Bring the mixture to a boil and cook for 5 minutes to dissolve the sugar.
Step 3: Pour the hot caramel mixture evenly over the saltine crackers. Place the pan in the oven and bake for 6-8 minutes, until the toffee is bubbling all over.
Step 4: Remove from the oven and let the toffee cool for 1 minute. Sprinkle chocolate chips over the hot toffee, allowing them to melt for 1-2 minutes.
Step 5: Spread the melted chocolate evenly over the caramel layer. Sprinkle with chopped pecans and kosher salt (optional).
Step 6: Let the toffee cool completely at room temperature for 1-2 hours. Break into pieces and store in an airtight container.
