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.
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!
One year ago: Strawberry-Pistachio Semifreddo
Four years ago: Ginger-Tea Lemonade
Six years ago: Chocolate Peanut Butter Torte
Seven years ago: Homemade Marshmallows
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 9x13-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!
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?