saltine toffee;
Have you heard of this stuff–saltine toffee? I’ve also seen it called “saltine crack”, or “Christmas crack” or “saltine cracker candy”. Basically some form of saltine crackers + toffee = deliciousness! Plus I appreciate the nuance of crack since it’s short for crackers and it’s so hard to stop popping this stuff!
One of my coworkers kept raving about this stuff, so I wanted to try it out! Although while many of these recipes said “oh it’s such an easy recipe”, I actually beg to differ. It’s simple in that it has very few ingredients, but in my opinion candy making is never as easy as you think. I had a lot of trouble with the toffee part, AND I used a candy thermometer! I definitely ended up with softer toffee, but luckily enough I prefer my toffee on the buttery crumble side of things as opposed to the crack your jaw with a SNAP toffee. But to each their own!
Other than the toffee part, the rest was easy, for sure. My personal preference is for low sodium saltines. You can always add more salt or top your saltine toffee with some sea salt, but I find it hard to take away. I promise it won’t turn out bad either way, I just prefer the flexibility of adding to my own taste. Another tip, especially if you are using low sodium saltines: place the salty side down against the baking sheet and then pour the toffee on top. That way the salt is the first thing to hit your tongue and you’ll get an amazing mix of salty-sweet as you eat the toffee!
If you try this recipe yourself, let me know how it comes out!
saltine toffee;
Equipment
- candy thermometer recommended
Ingredients
- 1 cup unsalted butter (two sticks)
- 1 cup packed brown sugar
- 40 saltine crackers, ~1 sleeve
- 2 cups semisweet chocolate chips
Instructions
- Line a large baking sheet with aluminum foil. Spread the crackers out in a single layer with the salt side down against the foil. Fold up the edges to box in the crackers and set aside.
- In a small saucepan, melt the butter and brown sugar over medium heat. Simmer for 5 minutes stirring constantly. The mixture should be dark brown in color and bubbly. (approx. 280˚ on candy thermometer)
- Pour toffee directly over the saltines, and use a spoon to spread evenly as needed.
- Bake in the oven for 7 minutes.
- Remove from oven and top with chocolate chips. Return to the oven for 1 minute with the heat turned off, then use a spatula to spread the chocolate evenly
