Go Back
–+ servings

Southern Toffee with Saltine Crackers

Aanchal Gupta
The easiest toffee recipe without using corn syrup or candy thermometer and using Saltyine crackers as base
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 50 pieces of toffee

Equipment

  • 1 large baking sheet /jelly roll pan
  • 1 spatula
  • 1 mixing bowls and spoons
  • 1 small pan

Ingredients
  

  • 1 stack of Saltine Crackers I used about 50 crackers,Read notes
  • 1 cup brown sugar packed
  • 1 cup/2 sticks/8oz/126 gms Unsalted butter
  • 1 12 oz/340 gms. bag of MILK chocolate chips
  • 3/4 cup/4 oz/1/2 bag of Heath English Toffee Bits See picture
  • 1/4 to 1/2 cup chopped pecans or any nuts of your choice optional
  • Large jellyroll pan Aluminum foil,spaula and Non stick spray

Instructions
 

  • Preheat oven to 350F
  • Completely line a jellyroll pan with aluminum foil and smooth it out,the foil should be large enough to go over the edges of the pan
  • Spray the foil with nonstick cooking spray and place saltine crackers side by side in a pan,Read notes
  • In a heavy bottom pan, melt butter and stir in sugar
  • Bring to a boil on medium. Lower heat to med low and boil for 5 minutes,stirring occasionally
  • Remove from heat and pour over saltines, covering it evenly, including corners.
  • Bake in oven for 10 minutes
  • Remove from oven and place on a cooling rack
  • Evenly distribute the chocolate chips over the saltine crackers
  • Let stand for a few minutes and use a spatula to spread the now softened chocolate.
  • Immediately sprinkle Heath toffee bits and pecans(I sprinkled toffe bits on 3/4 and chopped pecans on 1/4 of the pan
  • COVER WITH FOIL and cool to room temperature.
  • Place pan in fridge or freezer till the chocolate and toffee are firmly set
  • Remove from fridge/freezer and use foil to lift the toffee from pan
  • Break into pieces and enjoy your homemade toffee

Notes

The saltines come in a 1 pound/453 gms box with 4 stacks of crackers so each stack is about 115 gms/1/4 pound. Because of the size of my pan is used a few more crackers. I also broke some crackers in half to fill up the pan so that the crackers completely covered the pan.
because of the extra crackers, I added 2 more tbsp of butter and 1/4 extra cup of brown sugar. I preferred to chill the toffee in the freezer instead of the refrigerator.
Keyword make toffee without candy thermometer, southern toffee with saltine crackers
Tried this recipe?Let us know how it was!