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!
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.