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.
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:
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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 favorites:
- Christmas Trail Mix
- Cake Mix Christmas Cookies
- Cherry Bing Bars
- Christmas Tree Cupcake Topper
- Christmas Tree Brownies
Saltine Cracker English Toffee Recipe
Ingredients
- 40 salted saltine crackers
- 1 cup butter 2 sticks
- 1 cup brown sugar
- 2 cups milk chocolate chips
- 1 cup chopped nuts (I used peanuts, you can use whatever kind you like)
Instructions
- Preheat oven to 400 degrees.
- 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).
- 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.
- 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).
- 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.
Notes
- To store, keep in an air-tight container for 1-2 weeks or in the freezer for a couple of months.
Nutrition
Equipment
- 15x10x2 Sheet Pan
- Saucepan
- Aluminum Foil
- Non-stick Cooking Spray
Recipe Details
Recipe adapted from AllRecipes
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Holiday hugs,Pat
Merry Christmas!!
Love your ebooks especially "10 ways to Grow Your Blog"!
Taste is good- but I can't give away this as a gift - help!! What did I do wrong?
As I said, tastes really good, but Almond Roca has no worries - I won't
be any competition. LOL
Give it another try with attention again to the details - it will likely work! Good luck! - Lise
Thanks for your great tips! Merry Christmas! -The Six Sisters
Thanks so much for the recipe!
I stirred mine the whole time while boiling with no problems!