saltine toffee

★★★★★ 57
CookingChic avatar
By Candy Ayers
from St. Paul, MN

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

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!!

— The Test Kitchen @kitchencrew
★★★★★ 57
serves Many
prep time 20 Min
cook time 10 Min
method Bake

Ingredients For saltine toffee

  • 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

How To Make saltine toffee

  • 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.
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