Saltine Toffee Recipe

Okay, guys, let me tell you about the treat that’s going to revolutionize your snack game: a sweet and salty concoction that takes ordinary saltine crackers and turns them into the most irresistible toffee bites. Trust me, once you make these, you’ll understand why they’ve become a staple in my kitchen.

I enjoy the flavor combinations found in Saltine Toffee, a surprisingly easy treat to throw together. It calls for only a handful of ingredients: saltine crackers, butter, brown sugar, and chocolate chips.

Yet when you follow the basic steps—layering the saltines, then curiously enough, toasting the whole thing in the oven—you’ll end up with an impressive-toffee outcome.

Saltine Toffee Recipe Ingredients

• Saltine Crackers: Provide a crunchy base, adding texture and a hint of saltiness.
• Unsalted Butter: Richness and creaminess; key for the toffee’s smooth texture.
• Light Brown Sugar: Sweetness and caramelization; essential for toffee flavor.
• Semisweet Chocolate Chips: Sweet, slightly bitter; balance toffee and cracker’s saltiness.
• Chopped Nuts: Provide crunch and nutty flavor, adding protein and healthy fats.
• Vanilla Extract: Enhances flavor, adding a subtle aromatic sweetness.
• Flaky Sea Salt: Contrasts sweetness, adding a touch of gourmet flair.

Saltine Toffee Recipe Ingredient Quantities

• 40 saltine crackers
• 1 cup unsalted butter (2 sticks)
• 1 cup packed light brown sugar
• 2 cups semisweet chocolate chips
• 1 cup chopped nuts (e.g., pecans, walnuts) – optional
• 1/2 teaspoon vanilla extract – optional
• Flaky sea salt – optional, for sprinkling

How to Make this Saltine Toffee Recipe

1. Set your oven to 350°F (175°C) to warm up. Grab a baking sheet with an edge—there’s going to be melted chocolate involved, and trust me, you want an edge on your baking sheet. Line it with aluminum foil and oil the foil lightly—or don’t. (Don’t has the added bonus of kinder cleanup.) Instead, use parchment paper. Either way, the foil/paper helps with cleanup, which is good because melted chocolate also helps with cleanup by melting into whatever it is you’re cleaning. But I digress.

No matter which way you go, the saltine crackers are going to get arranged on this sheet in a single layer.

2. In a medium saucepan, mix the unsalted butter and packed light brown sugar under medium heat. Stir persistently until the butter is liquid gold and the mixture is a smooth, creamy blend. Allow this combo to bubble and froth and continue to let it do that for 3 minutes, stirring every now and then. This will yield something that is caramel-ish in flavor and appearance.

3. Take the saucepan off the heat and mix in the vanilla extract, if you are using it. Pour the hot caramel right away onto the saltine crackers so that it is distributed evenly. Use a spatula to help you if necessary, and make sure that all the crackers are fully covered.

4. Put the baking sheet in the oven preheated to 375 degrees F. and cook for 5-7 minutes, or until the caramel is bubbly and the crackers are slightly toasted.

5. Take the baking sheet from the oven and IMMEDIATELY scatter the semisweet chocolate chips over the HOT caramel and crackers.

6. Allow the chocolate chips to sit for a few minutes so they can soften from the heat, then use a spatula to spread the melted chocolate evenly over the caramel-covered crackers.

7. If you wish, you can scatter the chopped nuts over the melted chocolate. Press them lightly so that they adhere better. I tend not to use too many nuts, but if you want to really up the ante, chop some candied nuts and mix them in.

8. If desired, you can add a light sprinkling of flaky sea salt over the top for a sweet-salty contrast.

9. Let the toffee cool completely at room temperature, or put it in the fridge or freezer to set more quickly.

10. When the chocolate has completely hardened, shatter the toffee into bits. Keep them in an airtight jar at room temperature or in the fridge. Relish the yummy saltine toffee!

Saltine Toffee Recipe Equipment Needed

1. Oven
2. Baking sheet with an edge
3. Aluminum foil and/or parchment paper
4. Medium saucepan
5. Measuring cups
6. Measuring spoons
7. Spatula
8. Stirring spoon
9. Airtight jar (for storage)

FAQ

• Can I use different crackers instead of saltines?Alternative crackers, such as graham or matzo, can be used but may affect texture and flavor.
• How long does Saltine Toffee last?Saltine Toffee, when kept in an airtight container, can last at least two weeks at room temperature. It can also last longer in the refrigerator, though there’s no need to refrigerate it unless your kitchen is warm.
• Can I use dark chocolate chips instead of semisweet?Certainly! You can use dark chocolate chips when you want a more intense, richer chocolate flavor.
• What’s the best way to melt the chocolate chips?Pour the hot toffee over the crackers, and then top with chocolate chips. Let them sit for a few minutes to melt, and then spread them evenly with a spatula.
• Is it necessary to use nuts in this recipe?No, the nuts are optional. They add a nice crunch and flavor but can be left out if you want.
• Why is vanilla extract optional?The toffee recipe is still delightful without the vanilla extract, should you not have it on hand or just prefer to do without. But if you make the toffee with the vanilla, it will intensify the flavor, surely make more of a toffee impact.
• What does the flaky sea salt add to the toffee?There is the delightful contrast of sweet and salty. The toffee is sweet, and there is liberal use of flaky sea salt, which forms a wonderful crust on the toffee. When you bite into the toffee, there is a nice crunch and the flakiness of the salt allows it to melt nicely.

Saltine Toffee Recipe Substitutions and Variations

You can use graham crackers instead of saltines for a sweeter basis.
Salted butter can be used in place of unsalted butter, but you might want to cut back or leave out added salt.
Dark brown sugar can be substituted for light brown sugar in any recipe calling for the lighter sweetener.
Milk or dark chocolate chips can be used in place of semisweet chocolate chips—depending on one’s preference.
Seeds, such as sunflower seeds, can replace chopped nuts, or nuts can be omitted altogether for a nut-free version.

Pro Tips

1. Parchment Paper Advantage Use parchment paper instead of aluminum foil to line your baking sheet. It prevents sticking and makes cleanup super easy. Plus, it’s non-reactive, so it won’t affect the flavor of your toffee.

2. Brown Sugar Mastery Make sure your brown sugar is well-packed when measuring. This ensures the caramel has the right consistency. If your brown sugar is hard, soften it by microwaving it for a few seconds or adding a slice of bread to the container for a few hours.

3. Caramel Consistency Check Keep a close eye on the caramel in the saucepan. Stir gently but consistently to prevent burning. The mixture should bubble for a full 3 minutes to achieve the perfect caramelly flavor and texture.

4. Even Chocolate Melting After scattering the chocolate chips on the hot caramel, cover the tray loosely with another piece of parchment paper or aluminum foil to trap the heat. This will help the chocolate melt more evenly before spreading it.

5. Quick Cooling Trick If you’re in a hurry, chill the toffee in the fridge or freezer once you’ve spread the chocolate and added any toppings. This helps it set faster and allows you to enjoy your treat sooner.