The buttery goodness of Saltine Toffee is irresistible. This treat recipe is so simple, yet so delicious. Try it and see how fast it disappears – it’s kinda addictive!
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Simply Irresistible Saltine Toffee Recipe
Toffee. One of my all-time favorite indulgences. The buttery goodness and crunch are simply melt in your mouth irresistible. This Traditional Homemade Almond Roca used to be our go-to candy recipe, but I think I found a new one! This Saltine Toffee is out of this world.
I see why it’s often called Christmas Crack. It’s highly addictive!
My husband is the king of Traditional Toffee or Almond Roca. It’s highly sought after. He makes it every holiday for his family and co-workers. (He shared his top secret recipe, so you might want to check it out!)
This Saltine Toffee has a slight advance over Almond Roca. It’s a little quicker to make than the traditional version, but the taste is just phenomenal!
There’s just something about the savory, crunchiness of the cracker that just works – and makes it so addicting!
How To Make Saltine Toffee
This recipe is so simple. The first step, create one layer of saltine crackers on your pan lined with parchment paper or a Silpat mat.
Make sure your parchment paper extends past your crackers.
Next, combine the sugar and butter in a medium sauce pan and bring to a boil for 3 minutes. (a teeny bit longer if at at higher elevations.) This creates that yummy, buttery toffee!
Immediately after it’s done boiling, spread it on the saltines, evenly coating all the crackers.
Then, place in a 400 degree oven for 5-6 minutes. Once out of the oven, spread the dark chocolate morsels on the top. When it’s slightly set sprinkle the nuts over the top! Cool, break into pieces and enjoy!!
Saltine Toffee: The Perfect Gift For Any Occasion
Housewarming. Yep.
Christmas or holiday. You bet.
Teacher appreciation. Definitely.
Potluck. Yesiree.
Girls night. Yes, please.
Thank you. Absolutely.
Going away party. Oh, yeah.
Bad day pick me up. Most definitely.
Cookie exchange. No question. YESSSSS!
Special treat for the hubby. Totally works.
Here are some ideas to package up your Saltine Toffee as a gift for your teachers!
This stuff is so good, my son says to pay him for his chores in Toffee rather than money! Wow, it’s worth that much! His favorite is Peanut Butter Saltine Toffee.
Saltine Toffee With Dark Or Light Chocolate
Dark chocolate seems to be more popular in our house currently, so that’s how this recipe is made. Semi-sweet chocolate also works. So use what you prefer or have on hand. You really can’t go wrong.
The Secrets To the Best Saltine Toffee
- Going the extra step of roasting the pecans is a nice touch and adds a richer flavor. This step doesn’t have to be done if you’re in a hurry or just want to get eating as soon as possible.
- Walnuts are another option for a topping.
- Semi-sweet or dark chocolate morsels are good for this Saltine Toffee recipe.
- This stuff is so sticky, use parchment paper or your Silpat to assemble. (My Silpat mat is my go to baking and treat making kitchen item!! You need one of these so your recipes and cookies turn out amazing!)
- If using parchment, and to prevent any mishaps, make your parchment paper a little bigger than your assembled crackers. Also, make sure your crackers are tight together.
- Make sure the butter and sugar are truly boiling before you start timing for 3 minutes.
- If you’re at a higher elevation, you may need to cook your caramel a little longer.
The down sideThe upside to Saltine Toffee is that it doesn’t keep long, so is best eaten within a week or so. It can be frozen for 2-3 months.- Because this recipe is made of mostly butter, using a high quality butter yields the perfect flavor.
Peanut Butter Saltine Toffee
If you’ve tried this Saltine Toffee or any other recipe on Suburban Simplicity, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food, fun crafts + DIYs and what I’m up to on a daily basis!
Saltine Toffee (aka Christmas Crack)
Ingredients
- 4 oz saltine crackers
- 1 cup butter
- 1 cup dark brown sugar
- 2 cups dark chocolate morsels
- 3/4 cup chopped toasted pecans
Instructions
- Instructions
- Preheat oven to 400 degrees. Line cookie sheet with parchment paper or Silpat mat. Place Saltine cracker on the pan and make sure they are touching and the parchment extends past the crackers.
- Combine sugar and butter in a medium sauce pan and bring to a boil. Let boil for 3 minutes. Pour immediately over saltines making sure all the crackers are completely covered.
- Bake at 400 degrees F for 5 to 6 minutes. Remove from oven and sprinkle chocolate morsels over the top. Let sit for 5 minutes. Spread melted chocolate and top with roasted chopped nuts. Refrigerate toffee for 2 hours. Once set, break into pieces. Enjoy!
Notes
Nutrition
There’s no need to put it off. You have to find an excuse to make this Saltine Toffee! (see list above)
You may also like these treats:
Valentine’s Day Saltine Toffee
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Cheryl says
February 4, 2019 at 3:09 pmI added 1 tsp baking soda, peanut butter chips, pecans and raisins on top of everything else.. mmm
Erin says
February 12, 2019 at 3:38 pmYem, Cheryl! Glad you like them!
Ashley says
December 22, 2018 at 3:00 pmI love this recipe so much that I have made it twice this week! I halved the recipe both times and used 1/2 cup of butter and 1/2 cup of light brown sugar. The first time, I boiled the mixture for the full 3 minutes, and it was definitely too long. It became too firm and was hard to spread over the crackers, and although it didn’t scorch, I felt like it tasted slightly burned (my sister said I was imagining it, ha!). The second time around, I only boiled it for 1.5 minutes, and it was much better! Overall, this is a great recipe. Thanks so much for sharing:)
Erin says
December 31, 2018 at 2:10 pmGlad your modifications turned out well the second time, Ashley!! I love this recipe and can’t get enough!
Judy Jewell says
December 20, 2018 at 4:45 pmWhite chocolate is yummers and for parties bite size saltines are much neater!!
Erin says
December 21, 2018 at 1:18 pmI like the way you’re thinking, Judy!! I’ve never tried the bite sized saltines, but seems like a brilliant idea.
Judy says
December 20, 2018 at 4:43 pmWhite chocolate is also yummers!! For easy eating at parties bite size saltines are neater.
Grace says
December 20, 2018 at 7:01 amWhat am i doing wrong, my chocolate chips won’t melt? I’m not getting creamy shiny chocolate that is spreadable on top.
Erin says
December 20, 2018 at 12:51 pmI’ve never heard of this before, Grace. I use Nestle Chocolate Chips and they melt just fine. How soon after you take them out of the oven are you putting the chocolate on? Make sure the toffee/crackers are still warm.
Kari says
December 7, 2018 at 8:29 amHi! Is there any reason I cant use milk chocolate chips on top? i noticed you said only semi-sweet or dark. Thanks 🙂
Erin says
December 7, 2018 at 9:19 amHi Kari, Yes, you can certainly use milk chocolate. I’ll add that to the recipe 🙂 Enjoy!
Sarah says
December 4, 2018 at 9:47 amAny idea why my parchment paper would stick to the toffee? I put in fridge overnight to cool. Could that be it?
Erin says
December 6, 2018 at 2:13 pmHummm, it shouldn’t stick to parchment. However, putting it in the refrigerator overnight might have something to do with it.
Rosemary White says
June 11, 2018 at 9:53 pmThanks,looking forward to your recipes !
Erin says
June 13, 2018 at 2:07 pmAwesome! Thanks for stopping by, Rosemary. Let me know if there is a particular recipe you’d like to see!