Saltine Toffee


Candy Ayers Recipe

By Candy Ayers CookingChic


Rating:
Serves:
Many
Prep Time:
Cook Time:
Method:
Bake
Comments:

Before I tried this recipe I was skeptical. I mean how could saltines ever turn into toffee? Well I'm a skeptic no more. This really is a wonderful treat that keeps well in the fridge and actually seems to taste better after a few days.

Blue Ribbon Recipe

Notes from the Test Kitchen:
When this was in the oven it reminded me of the candy shops in New Orleans where they make their own candy. You would never know this was made with saltines; It looks like a fancy candy you would buy in a candy store. The perfect blend of salty and sweet!

I have a friend that used to make something similiar with graham crackers but, honestly, I like this much better. For the second batch I made, I lowered the temp to 350 and shortened the cooking time to 5 min. Turned out just to my liking! This will be added to my holiday goody baskets. It is inexpensive to make and is sure to impress!!

Ingredients

35
35 saltine crackers
1/2 c
(1 stick) butter
1/2 c
firmly packed light brown sugar
8
(8 squares) semi-sweet baking chocolate, chopped (you can also use 8 oz. of chocolate chips)
1 c
chopped walnuts or pecans

Directions Step-By-Step

1
Preheat oven to 400°F. Line a 15x10x1-inch baking pan with foil or parchment paper. Place saltines in even rows on lined baking pan.
2
Melt butter and sugar in saucepan over medium heat. Continue cook on medium-high heat until butter is completely melted and mixture is well blended, stirring frequently. Bring to boil; boil 3 min. without stirring. Spread evenly over crackers. (Note: this is the only tricky part. A friend advised that if you use a full cup of butter it's much easier to spread but I've stuck to the 1/2 cup measure).
3
Bake for 7 minutes. Remove from oven and sprinkle with chopped chocolate or chips is using and allow to stand about 5 minutes so chocolate can melt.
4
Spread melted chocolate evenly over ingredients in pan; sprinkle with nuts. Cool and break into pieces. Store pieces in refrigerator.

About this Recipe

Course/Dish: Candies, Chocolate
Main Ingredient: Sugar
Regional Style: American
Dietary Needs: Vegetarian
Collection: Back to School
Other Tag: For Kids


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263 Comments

user
Pam N. Grace902
Aug 21, 2014
In my area we call this "crack" cause you can't stop at just one piece. It's even better tasting when you use the mini Breton crackers (regular flavour) too. I usually just turn the oven off after the 7 minutes, sprinkle the chocolate chips over the baked mixture and return to oven for 1-2 minutes to soften the chips to spread around. Once you've put the nuts on, and the pan has cooled, put it in the freezer for a few hours or overnight to make it really nice, cold and crunchy.
user
Cathy Bory DeerParkMamma
Mar 15, 2014
I received this recipe from one of my children's teachers...about 15 years ago! I have always used the original recipe, as written. Always a winner!
user
Peg Barker scrapgran
Mar 15, 2014
You're welcome. If you do give it a try and like it, let me know.
user
Anne Parent cooks4fam
Mar 14, 2014
Sounds like a fun alternative to try. Thanks for the suggestion.
user
Peg Barker scrapgran
Mar 14, 2014
It is still fairly crisp but still, a bit chewier. I made it the original way until a friend told me about the wraps and my family likes it better with those. I guess you'd have to try it and see which is your favorite. Wish I could be more helpful.