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My Addictive Saltine Toffee
I started making this toffee years ago when I needed a last-minute treat for a holiday party. Now my family begs for it year-round. There's something magical about how simple crackers transform into this incredible candy. My husband calls it 'cracker crack' because it's absolutely impossible to eat just one piece.
Why Everyone Loves This Recipe
This is my go-to recipe when I need something impressive but easy. Five simple ingredients turn into pure magic in the oven. I love watching people's faces when I tell them it starts with saltine crackers. The sweet-salty combo is absolutely irresistible and I can switch up the toppings depending on what I have in my pantry.
Round Up Your Ingredients
- Saltine Crackers: 1 sleeve; simple, plain saltine crackers, either name-brand or store-brand, work equally well.
- Butter: 1 cup unsalted; softened. Salted butter is also an option if you prefer a slightly saltier flavor.
- Brown Sugar: 1 cup; light brown sugar is ideal, but dark brown sugar can be used for a richer molasses flavor.
- Chocolate Chips: 2 cups semi-sweet; melted for a perfectly balanced topping.
- Pecans: 1 cup chopped; either pre-chopped or whole pecans that you can chop yourself.
Let's Make Some Magic
- Prepare the Oven
- Preheat oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper.
- Layer the Crackers
- Arrange a single layer of saltine crackers to cover the bottom of the baking sheet.
- Make the Toffee
- Combine butter and brown sugar in a medium saucepan over medium heat. Bring to a boil and cook for 5 minutes without stirring.
- Pour and Spread
- Carefully pour the hot toffee mixture over the saltine crackers and spread evenly using a silicone spatula.
- Add Pecans
- Sprinkle chopped pecans evenly over the toffee layer.
- Bake
- Bake for 6-8 minutes, or until the mixture is bubbling.
- Melt the Chocolate
- Melt chocolate chips in the microwave at 50% power in 30-second intervals, stirring until smooth.
- Decorate
- Pipe or spread the melted chocolate over the crackers, ensuring even coverage.
- Cool and Set
- Allow the toffee to cool completely and set before breaking into pieces.
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Make It Your Own
Sometimes I use cashews instead of pecans my daughter loves them. Dark chocolate makes it feel extra fancy and white chocolate with crushed candy canes is perfect for Christmas. Last week I topped some with mini M&Ms for my son's soccer team they went crazy for it.
Keep It Fresh
I store mine in an old cookie tin with parchment paper between layers it stays fresh for about a week if we can resist it that long. When I'm planning ahead I make extra and freeze it. The frozen pieces are actually delicious straight from the freezer but they thaw quickly too.
Frequently Asked Questions
- → Why use saltine crackers in toffee?
The saltines provide stability and a salty base that complements the sweet toffee. They absorb some of the toffee while maintaining their crunch, creating a perfect texture balance.
- → Can I use different toppings?
Yes, you can use any type of nuts, different chocolate varieties, or even add chopped peppermint chocolate for a festive twist. The recipe is very versatile.
- → Why use double bags for piping chocolate?
Using two sandwich bags provides protection from the hot melted chocolate and prevents potential leaks or breaks while piping the design.
- → Why shouldn't I stir the boiling toffee?
Once the butter and sugar mixture comes to a boil, stirring can cause crystallization. Let it boil undisturbed for exactly 5 minutes for the best texture.
- → How do I store this toffee?
Let the toffee set completely before storing in an airtight container. It can be kept at room temperature and makes great holiday gifts.