Try this Saltine cracker toffee recipe, or contribute your own.
- Carbohydrate 219.7216 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0.2688 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (224g)
- Sodium 62.72 mg
- Sugar 219.7216 g
- Trans Fat 0 g
- Calories 851 calories
Step-by-step
- Pre-heat oven to 325.
- Line 9x13 jelly roll pan with aluminum foil. Spray foil with cooking spray and then line pan with saltine crackers.
- Place butter in a medium sized pot over low medium/low heat. Stir until butter is slightly melted then add sugar. Once butter is melted, bring to a boil over medium heat for 2-3 minutes, or until it thickens. Stir constantly. You want the butter and sugar to be combined and a caramel color.
- After 3 minutes, remove pan from heat and pour evenly over saltine crackers. Spread mixture with a knife... however it doesn't have to be perfect.
- Place pan in oven and bake for 6-8 minutes or until lightly golden brown. Do not over bake. The mixture will spread evenly over the crackers as it bakes.
- Remove pan from oven and then take foil off of the pan. Allow the toffee to cool and then break pieces off of foil.
Glassy, brittle sheets of caramelized sugar bonded to salted crackers offer a sharp contrast between buttery sweetness and saline crunch. Achieving this texture relies on rigorous temperature control during the short boiling phase. When combining butter and brown sugar in a medium pot, maintaining a consistent medium heat while stirring constantly prevents the dairy solids from scorching before the mixture reaches the necessary caramel stage. Boiling the liquid for precisely two to three minutes transforms the sugar syrup into a cohesive matrix that will set firmly rather than remaining sticky or grainy.
Lining the nine-by-thirteen-inch jelly roll pan with heavy-duty aluminum foil treated with cooking spray ensures the hot sugar releases cleanly once cooled. Arranging the crackers in a single tight layer before pouring the boiling liquid guarantees even saturation across every surface. Baking the assembled pan at three hundred twenty-five degrees Fahrenheit for six to eight minutes bubbles the caramel just enough to lock the components together without burning the delicate flour wafers. Watch the surface carefully during these final minutes in the oven, removing the pan the moment the coating turns a light golden brown. Allowing the sheet to cool completely at room temperature before peeling away the foil prevents the brittle from fracturing prematurely into unmanageable shards.
