Saltine Toffee Candy with Pecans
Saltine Toffee Candy – An easy toffee candy recipe made with saltine crackers as the base, topped with chocolate and chopped pecans.
For as much as I love desserts, candy-making is one thing that I haven’t delved into much yet. For the most part, I stick to things like fudge and chocolate bark, but I’ve been wanting to branch out and try some different types of candy. I know that for many families, making toffee is a long-forged holiday tradition and it just wouldn’t be Christmas without it. Not only has my family never made toffee for the holidays, but I can’t ever remember having it, period – not in tins, not as gifts, not on cookie trays. Nada.
As a result, I’ve been wanting to give toffee a whirl for quite awhile now, and I’ve seen versions of this saltine toffee recipe all over the place. I LOVE saltine crackers (with cheese, with pb&j, in soup, etc.), so I thought that recipe would be a perfect place to start.
This was an incredibly easy recipe and I imagine it would be very simple to scale it up and make multiple pans at once if you are baking for the holidays.
First a baking pan is lined with saltine crackers, then butter and brown sugar are melted together and boiled. That gets poured over top of the saltines in an even layer and then baked in the oven until bubbly. Out of the oven, chocolate chips are sprinkled on top and left to soften, then spread evenly over top. Finally, chopped pecans are added as the finishing touch before it gets shipped off to the refrigerator for an hour to set.
Save This Recipe
Enter your email address, and we'll send it straight to your inbox!
I love how the saltine crackers add a salty kick to counter the sweetness of the toffee and chocolate. I’m a huge sucker for the sweet and salty combo and this candy absolutely delivers. If you’re new to candy making or intimidated by using a thermometer, this saltine toffee is a great beginner recipe.
I just may have to start a new toffee tradition of my own come holiday time!
Watch How to Make Saltine Toffee:
Saltine Toffee Candy with Pecans
Ingredients
- 30 to 34 saltine crackers
- 1 cup (227 g) salted butter, cut into small cubes
- 1 cup (220 g) light brown sugar
- 2 cups (360 g) semisweet chocolate chips
- 1 cup (99 g) chopped pecans, toasted
Instructions
- Preheat oven to 350 degrees F. Line a 9×13-inch baking pan with foil. Spray the foil with non-stick cooking spray.
- Arrange the saltine crackers in a single layer on the bottom of the prepared pan. Break the crackers in half if necessary to fit around the edges.
- Place the butter in a medium heavy-bottomed saucepan and melt over medium heat. Once the butter has melted, add the brown sugar and bring to a boil, stirring constantly. Boil for 3 to 4 minutes, or until the sugar has completely dissolved. Remove from the heat and immediately pour evenly over the saltine crackers. Use an offset spatula to spread it, ensuring that all of the crackers are coated.
- Bake for 8 to 10 minutes, or until bubbling. Remove from the oven and immediately sprinkle the chocolate chips evenly over the mixture. Allow the chocolate chips to soften for 3 to 5 minutes, then use an offset spatula to spread the chocolate into an even layer. Sprinkle with the chopped pecans.
- Cool at room temperature for 15 to 30 minutes, or until the pan is able to be handled easily, then refrigerate for 1 hour, or until the chocolate is set. Break into pieces and store in an airtight container at room temperature for up to 2 weeks.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Has anyone tried freezing these?
I made them – used great value semi sweet chips – turned out perfect . The trick is once you pull them out of the oven bubbling -put chips on immediately – cover them with foil or wax paper and let sit for at least 4 min . While I’m waiting I spray the back of a large spoon with cooking spray to spread . Spreads like butter – you have to work fast spreading evenly and quickly while not getting burnt ! I topped with Heath chips and pecans.
Yumilicious
Saltine toffee candy was perfect, very easy 5 stars.
Can you freeze them?
The Recipe I use calls for graham crackers. It says a you can do the chocolate on the top, but it’s plenty rich without. I use a combination of black walnuts and pecans. So yummy!
I used the 11x 15 cookie sheet and sprayed the foil I cover the pan with.
Did no have saltiness crackers so made recipe with graham crackers. Hope it turns out ! 🤞
Do NOT use chocolate chips! Mine did not melt and later found out that putting the sheet back into the oven was bad…I had to throw the whole thing out. If/when making, use melting chocolate or a very high fat chip
Chocolate chips are definitely the best to use. If you pour thechocolate chips on immediately after you remove it from the oven and loosely cover with foil for those 3 mins it melts and spreads easily. Have been making these for years and never had an issue this way!
Hi! I learned the hard way that not
all chocolate chips are the same. I only use Ghirardelli or Guittard brands if I want them for melting. A few years ago Nestle did something to their recipe because I began having trouble melting them for fudge. I’d used them for years without trouble and was pretty frustrated until I read somewhere about this. Switched brands and no problems since. Hope this helps you.
Thanks for sharing! Does it freeze well?
This looks so good! What a fun and simple candy to make for guests!
OMG!!!! Is this GOOD! Followed your recipe but added 1 teaspoon of vanilla & a splash of sweetened condensed milk to the butter & brown sugar mix. Also smashed up a Hershey’s candy bar along with the chocolate chips!
After 30 min, the chocolate still wasn’t hard so popped it in the frig! Absolutely DELICIOUS! Will make this again!
Thanks for sharing!❤️
I followed your instructions exactly. Unfortunately the chocolate chips do not melt. They soften but not to a spreadable state. I notice I’m not the only one who has stated this. Can you please tell us the brand of chips you’re using? Maybe that’s the difference? I used Nestle brand.
I usually use Ghiradelli chocolate chips!
Try it again and add a can of sweetened condensed milk with the sugar and butter, you will love it!
The picture looked good. However, the chocolate chips didn’t melt so the end result was just a jumbled mess where you could see the saltines. I used a cookie sheet, so maybe I will try this again with a smaller pan, but someone PLEASE tell me how to get the chocolate chips to melt!
Someone commented on using a candy thermometer, what would be the ”cook to” stage? I’ve been making this recipe for several years, but results have been inconsistent. I make it in a half sheet baking pan, and increased the toffee by to cover all the crackers. This obviously throws off the cooking time, so the thermometer temp would be helpful.
This Receipe also works using parchment paper or silicone mats. For the chocolate, we prefer milk chocolate and like to use big Hershey Symphony bars as it’s a much better quality chocolate than chips.
Thanks for any help you can give!
Okay, so I have made this recipe now twice. The first time I used a 9 X 13 pan, as the instructions indicate. I knew there was something wrong when the recipe said that I would use approximately 30 to 34 saltine crackers. If you use a 13 by 9 pan, then you will only use about 10:20 crackers. Needless to say the recipe made very thick almost brownie like squares. The next time I used the next size up pan. This still only used about 25 crackers, far less than what the recipe says will be used. Again the recipe ended up making thick toffee candy instead of the nice thin toffee that is displayed in the picture. They were still delicious, but clearly there is a problem with the pan size indicated in the recipe instructions.
Hi Ani, I’m sorry that you had some issues with this recipe, but that is definitely my 9×13-inch pan.
Delicious! So easy but candy thermometer is a must.
The ingredient list states “salted butter” but the video mentions “unsalted butter”. Which would you recommend? TIA
My apologies for that inconsistency! It should be salted butter.
No worries. Thanks so much for the recipe and quick response.
It’s a good recipe, but even better if made on a half sheet pan instead of a 9×13. The sheet pan provides a greater cracker surface, which means a thinner layer of toffee and a lighter, crispier texture.
It is absolutely the best. Sweet , salty and the crunch from the pecans. Came out perfectly on my first try.
I love to cook, but I don’t bake so I’m excited about this recipe I just made .
So easy & so much fun! It’s become a must have for the holidays!
I’ve used this particular recipe a couple of times since I was introduced to it at a cookie exchange. It never fails to turn out right every time. AND it’s a crowd pleaser.
I’ve actually left off the pecans due to folks who might have allergies. STILL a winner.
Thanks for sharing it with everyone.
Mine were sticky when I broke them up. Am I supposed to store them in the refrigerator? They still tasted really good, but what did I do wrong, so I know for the next time I make them? Thanks ?
Hi Carol, Oh no! I definitely stored mine at room temperature without an issue and they weren’t sticky. First, make sure that when you boil the butter and sugar it’s at a full rolling boil for 3 to 4 minutes and that all of the sugar has been dissolved. Then, the whole “bake for 8 to 10 minutes or until bubbling” – definitely make sure that it’s bubbling before you take it out of the oven.
My friend made these for me & I can’t stop eating them. These are absolutely delicious & made with crackers & so easy. Going to make them for all my friends & family.
It was easy and tasted great!
I made this for a company holiday potluck last week, but instead of pecans I topped with red and green M&Ms. They were a hit! I ended up using a whole back of chocolate chips as opposed to the recommended two cups and it definitely was too much. I didn’t realize there was such a thing as too much chocolate but apparently there is…so just heads up. Next time I think I would score it before breaking it up to keep all the layers together neatly.
After 8 minutes, and you are finished adding chocolate, put the pan back in the oven for the remainder of the 10 minutes. It helps to melt the chocolate faster and is easier to spread.
Could you replace the chocolate with butterscotch chips?
Hi Bethany, You could, but I think it would be EXTREMELY sweet.