I love sweet and salty. One thing I have always remembered my grandmama making was saltine cracker toffee. It’s like a faux toffee or brittle. And it’s super easy. Recently, I ate something that had the same flavor so I made a mental note to find the recipe and make it, especially after learning that my husband’s family had never had this incredible concoction before. Then, like a mind reader, my mom made some for our family Christmas get-together, except she made hers with graham crackers instead of saltines.
My memory is not always the best, but I know I remember grandmama making this with saltines. And luckily my cousin remembered the same. So I got the recipe from my mom (which did use graham crackers), found something similar online to compare that used saltines, and kind of combined and tweaked the two to make a delicious Saltine Cracker Toffee.
None of the measurements have to be exact and there are a lot of ways to modify this recipe. Apparently a lot of people add chocolate too. I love chocolate but there are SO many chocolate treats that I prefer this one without. You can also use different kinds of nuts or no nuts at all! That is the beauty of this recipe.
Try it out and let me know (a) how you like it and (b) how you modify it! Individual steps/tips and pictures are next or see the recipe below.
The recipe requires a simple 3 ingredients. Yes, that’s right – only 3. Saltines, butter, and brown sugar. Oh and some cooking spray and aluminum if you want to count those.
Preheat oven to 350°. Line a baking sheet (one that has sides and is not completely flat) with aluminum foil then spray with cooking spray. Line up saltine crackers to fill the cookie sheet. If you are using nuts and need to chop them, go ahead and do that.
In a medium sized saucepan, melt butter over medium-low heat. I cut the sticks into smaller pieces just to help it melt quicker. Once it’s about halfway melted, add the brown sugar. Once butter is completely melted, bring to boil over medium heat for about 3 minutes or until it thickens and the sugar has dissolved. Stir constantly during this part. You want the butter and sugar to be completely combined and be the color of caramel.
Once that is done, pour it evenly over the saltine crackers and spread with a knife or spoon or spatula. It does not have to be perfect and it will spread out more in the oven, but try to cover all cracker with sauce as best you can.
Sprinkle nuts on top. You can use and much or as little as you like and again – perfection is not a thing. Place in oven and bake for about 10 minutes. You want it to be golden brown.
Remove from oven and let cool. It will cool faster if you take the foil (with the toffee) off the cookie sheet. I also let it cool about 10 minutes on the counter then put it in the refrigerator to finish cooling. After it cools, break into pieces and enjoy! These were a HUGE hit at my office holiday party and it’s super easy to make.
Saltine Cracker Toffee
- 40-50 saltine crackers
- 2 sticks of butter
- 1 C light brown sugar (packed)
- 1 C chopped pecans
- Preheat oven to 350°
- Line a cookie sheet (with sides) with aluminum foil and spray with cooking spray
- Place saltine crackers in single layer covering cookie sheet
- Place butter in a medium saucepan over medium-low heat. Stir until butter is about halfway melted then add brown sugar.
- Once butter is melted, bring to a boil over medium heat for about 3 minutes. Stir constantly. The goal is for the sugar to be dissolved and combined with butter, the mixture to be thickened, and to be a caramel color.
- Pour butter-sugar mixture evenly over saltines. Spread out with a utensil (knife, spoon, spatula, etc.).
- Sprinkle pecans on top.
- Place in oven and bake for about 10 minutes or until golden brown.
- Remove pan from oven and take foil & toffee off of the pan. Let cool then break into pieces. Can also place in refrigerator to cool.
You can use whatever nuts you want or no nuts at all. Print the recipe here: Saltine Cracker Toffee