Saltine Cracker English Toffee

This may seem a little crazy, but once you taste it you won't think so. This Saltine Cracker English Toffee is so easy to make, and tastes amazing. It is the BEST holiday snack.

I know that this recipe sounds a little strange, but I promise you- it is so addicting.
It is so easy to make (simple ingredients and it only takes a couple of minutes) and it is the perfect treat for a holiday party or neighbor gift.
People will not believe you when you tell them that it’s made from saltine crackers.

How to make Saltine Cracker English Toffee


These simple ingredients combine to make a heavenly dessert.  Everyone will want to know how you made it, and they’ll never guess saltines.
1. Start by preheating your oven to 400 degrees.  Line a large jelly roll pan (mine was 15×10”) with aluminum foil and spray with non-stick cooking spray.  Line the saltine crackers evenly on the pan—edge to edge.
2. In a saucepan, melt the butter and brown sugar over medium heat.  Bring it to a rolling boil and let it boil for 3 minutes without stirring.  
3. After 3 minutes, pour the hot brown sugar mixture evenly over the saltine crackers.Bake for 5-7 minutes.  Remove from the oven and sprinkle your chocolate chips across the toffee.  
4. Give them a couple of minutes to melt and then use a spatula to spread the melted chocolate evenly.Sprinkle chopped nuts on top and allow to cool completely.  
5. Sticking it in the fridge or freezer to help it set faster is completely acceptable (and encouraged if you can’t wait to take a bite). 
6. Using your hands, break the toffee up into bite-sized pieces.  It stores well in an air-tight container for about 1-2 weeks or in the freezer for a month or two.

does humidity have an effect on baking candy at home?

Humidity can greatly effect your cooking, especially when it comes to caramelizing sugars.

Sugar and moisture balance is critical, when it comes to baking candy. On a high humidity day, your candy isn’t going to be ideal.

When the humidity is high, the sugar takes in more moisture, making it gritty and almost a slimy texture.

We recommend only making candy on cool and dry days, to ensure perfect texture and taste. If all else fails, a Reese’s Peanut Butter Cup, always seems to cure any problem or bad day.

how should I store this?

If this isn’t all gobbled up on the first day, then it’s important you store it, so it doesn’t get hard, or more crunchy than desired.

I like to lay out a piece of saran wrap, or foil, then place the toffee on top, and wrap the sides around it, so no toffee is showing.

Place the wrapped Saltine Cracker English Toffee, in a plastic container, with a lid so there is no other other getting to it.

This will last for about 6-7 days, wrapped and in the container.

This does freeze pretty well, as well.

If you are making this a week ahead of time, I recommend freezing then thawing on the counter, 24 hours before serving.


add your favorite toppings

I love how versatile and simple this recipe is. You could also decorate it according to the holiday.

For Christmas, I usually stick to sprinkling nuts or sprinkles on top.

For easter, I used crushed up cadbury eggs, or even whole ones when I’m lazy.

For halloween, I crush up the orange and black Oreo’s, or throw some candy corn on top.

This really is the perfect snack or dessert, any time of year. I don’t think anyone is going to be complaining about English Toffee at any time of the year. It is so delicious.

Handy tip for getting the toffee just right:

Some of our readers have run into the problem of having their Saltine Cracker English Toffee become a horrible sticky mess.  The trick it to get the boil temperature just right.

Start your 3 minute timer when you’ve achieved a “rolling boil.”  Stop stirring as it continues to boil for 3 minutes. The timing is key!

Your goal is to get it to the “soft ball stage” or about 235-245 degrees with a candy thermometer.  If you want to make sure it’s where it needs to be, drizzle a small amount into a bowl of cold water. It should form a soft ball when you roll it between your fingers.

watch how to make this salting cracker english toffee, here:

Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love.

We take you through each recipe, step by step, and show you exactly how to make it. All of our recipes are tried and true, so you know your family is going to love them.

Watch how to make our Saltine Cracker English Toffee recipe, here:

looking for more holiday desserts? Here are a few of our favorite:

Christmas Trail Mix
Cake Mix Christmas Cookies
Cherry Bing Bars
Christmas Tree Cupcake Topper
Christmas Tree Brownies

Serves: 48 pieces

Saltine Cracker English Toffee

45 minPrep Time

10 minCook Time

55 minTotal Time

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Ingredients

  • 40 salted saltine crackers
  • 1 cup (2 sticks) butter
  • 1 cup brown sugar
  • 2 cups milk chocolate chips
  • 1 cup chopped nuts (I used peanuts, you can use whatever kind you like)

Instructions

  1. Preheat oven to 400 degrees.
  2. Line a large jelly roll pan (mine was 15x10") with aluminum foil and spray with non-stick cooking spray. Lay the saltine crackers evenly on the pan (I put mine really close together so that they were touching).
  3. In a saucepan, melt the butter and brown sugar over medium heat. Bring it to a boil and let it boil for three minutes without stirring. After three minutes, pour the hot brown sugar mixture evenly over the saltine crackers.
  4. Bake in the preheated oven for 5-7 minutes. Remove the pan from the oven and sprinkle the chocolate chips across the toffee. Let them melt for a couple of minutes and then use a spatula to spread the melted chocolate evenly across the toffee (like frosting).
  5. Sprinkle chopped nuts on top of the melted chocolate. Let the toffee and chocolate cool completely (I put mine in the fridge to help it set up quickly). Break the toffee into bite-size pieces.
  6. To store, keep in an air-tight container for 1-2 weeks or in the freezer for a couple of months.
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https://www.sixsistersstuff.com/recipe/saltine-cracker-english-toffee/

Recipe adapted from AllRecipes

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48 Responses to “Saltine Cracker English Toffee”

  1. What a super cool and unusual idea:) Love the salt and sweet stuffs!! Just dropping in from Mandatory Mooch and have been loving following you. Would love to invite you to share any of your favorite posts at Freedom Fridays Blog Hop (no rules and live now:)

    Merry Christmas!!

    Love your ebooks especially "10 ways to Grow Your Blog"!
  2. Lynda, it actually can be a slightly tricky recipe if you don't get the boil temperature right. I remember last year I made many many batches and every once in awhile - FAIL! :) It was frustrating. Just remember to watch that mixture for a "rolling boil" then STOP STIRRING as it continues to boil for 3 minutes and only 3 minutes. You're shooting for the 'soft ball stage" in candy degrees which is about 235/245 degrees.
    Give it another try with attention again to the details - it will likely work! Good luck! - Lise
  3. I used Aldi's milk chocolate chips on my first batch and they didn't melt! I had to throw the whole pan out. Started from scratch with Nestlé Tollhouse Morsels and it came out perfectly. I'm only using name brand chocolate chips for melting purposes from now on!!
  4. This is soooo amazing. My sister (yay sisters!!!) made it at Easter and we all could not get enough! I had a hankering for it again n asked her where she got her recipe...hence why I'm here :) just had to send a thanks and share how amazingly delicious this is followed as is!!! Remember crazy expensive Almond Roca?!? This tastes exactly like it but even BETTER!!! Thanks a million <3
  5. I tried this tonight and forgot to start the timer for the 3 minute boiling so I just guestimated and then did the water test ( drops of the sugar mixture in cold water to set how it sets), and it worked great. The chocolate chips spread easily with a flat cake icing paddle. I didn't pat the nuts into the melted chocolate and I lost a few when breaking it into pieces so I won't forget next time. Parchment paper works great too. Really good and so easy.
  6. Keri carter
    So, I made 3 batches of this last year for neighbor gifts. It turned out really grainy and chewy. What did I do wrong? I threw it all in the garbage and my neighbors got a stupid candy bar :( Super expensive mistake :( Does the weather have anything to do with it?
    • Not sure what could have gone wrong. I personally like this recipe. It's almost the same but you stir the brown sugar and butter while it's boiling. Check it out. It uses graham crackers instead of saltines. http://www.sixsistersstuff.com/2014/12/graham-cracker-toffee-crunch-recipe.html
  7. High humidity is murder on making candy. We don't have air conditioning, so I don't actually know, but maybe cranking that up or a dehumidifier would do the trick? Come to think of it, we've never made candy when there was soup simmering for hours on the stove. But that could just be coincidence :)

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