Sorry that was me taste testing another one of these while I type, someone has to handle quality control around here.
Have you ever had Saltine Toffee?
It is one of the most delicious Christmas candy treats ever!!!!
I love Toffee but Saltine Toffee's even better it's a salty crunchy sweet party on the taste buds and won't break your teeth.
It never lasts long in our house, I'm pretty sure I made it about 4 times last Christmas and still never ended up with a picture to share the recipe!
This recipes a little different than most recipes because I use granulated sugar over brown sugar and cook it until it starts to caramelize for a delicious toffee flavor with a bit of vanilla.
This stuff is like crack once you taste a piece it will be hard to stop, I've had way more then my fair share today and I'm still dreaming of my next little piece of toffee..
If you have favorite neighbors, friends, family or co-workers this is a fabulous treat to give it's bound to be a long time favorite.
I know it is in our house.
Preheat oven to 350 degrees.
Grease a 10"x15" cake roll pan with butter. Line pan with parchment paper and butter parchment paper and around the edge of pan well.
Place Saltine Crackers salt side down so each bite of toffee gives you a little salt on the taste buds.
In a large saucepan combine sugar, water and butter.
Bring the mixture to a boil and cook until toffee starts to turn light brown. I used a candy thermometer so I could give you a temprature incase you prefer to use a candy thermometer.
DO NOT STIR MIXTURE. Gentle swirl the pan if needed for even browning.
If you stir the sugar it could crystalize on the sides of pan and cause sugar crystals to form causing grainy sugar.
The sugar mixture will be come a gorgeous caramel brown color at around 280 degrees. The temperature is not as important as a nice brown color for flavor.
Remove from heat and stir in vanilla.
Spread toffee mixture evenly over crackers working fast because it sets quickly.
Place into a 350 degree preheated oven for 7 minutes.
Toffee will become bubbly and saltines will absorb some of the caramel mixture making it extra delicious.
Spread 1 3/4 cup chocolate chips over toffee and return to oven for 1 minute with the heat turned off.
Spread chocolate mixture evenly over saltines. I like to leave a long swirl pattern to make it pretty.
Nuts can be added at this time if you would like or sprinkles.
Allow toffee and chocolate to set at room temperature. This will take a few hours.
If your in a hurry toffee can be placed in the refrigerator until chocolate has hardened.
I prefer not to use the freezer because the chocolate sweats when removed.
Remove parchment paper. The bottom of the Toffee will look like this deliciousness.
I find it easiest to cut Saltine Toffee through the chocolate first using a sharp knife.
If you cut through the back side of the toffee the chocolate wants to separate and break off.
Isn't it lovely, isn't it beautiful, oh so delicious and perfect for Christmas.
Check out how the toffee saturates the saltines and makes sweet crunchy layers of goodness covered in chocolate.
I can't wait to make more this weekend to bring to my treatment team next week.
I feel truly blessed to have had such a supportive team since my accident in July who listen to me booger bawling when my pains unbearable or when I've been throwing a pity party for myself.
I've always thought of myself as strong and with lots of endurance but I've had to learn patience with myself and know to stop when I've done all I can do.
I feel so blessed to have a physical therapist that can make me laugh and goes out of her way to make me feel better, even at my lowest moments.
She truly puts her all into her job to help me improve and help control my pain every time I see her and I feel truly blessed that God put me in her hands for care.
I'm not one who's great at buying lots of presents but I love to make lots of tasty little treats for the special people who have touched our lives and Saltine Toffee's definitely a favorite.
Saltine Toffee is salty crunchy and sweet. A delicious candy to make for Christmas and is easy to make. Recipe includes step by step instructions with photos.Prep time: PT15M
Cook time: PT8M
Total time: PT3H23M
Calories per serving: 114Ingredients
Fat per serving: 8
Fat per serving: 8
- 40 whole Saltine Crackers
- 1 cup Butter, Plus More For Greasing Pan
- 1 cup Granulated Sugar
- 2 tablespoons Water
- 1 teaspoon Pure Vanilla Extract
- 1 3/4 cup Chocolate Chips
- Preheat oven to 350 degree F.
- Grease a 10"x15" pan with butter. Line with parchment paper and butter parchment paper and edges of pan well.
- Place saltine crackers salt side down in buttered pan.
- In a large sauce pan add butter, granulated sugar and water. Bring to a boil over medium-heat and cook until sugar turns a medium caramel color. DO NOT STIR SUGAR Mixture, if needed swirl the pan gently to help sugar caramelize evenly. If using a candy thermometer sugar will reach around 280 degrees F.
- Remove from heat and stir in vanilla.
- Working quickly pour toffee mixture over the top of saltines and use a spoon to spread evenly.
- Bake in preheated oven for 7 minutes. Remove from oven and turn off oven.
- Spread chocolate chips evenly over saltine and toffee, return to oven for 1 minute.
- Spread chocolate evenly over toffee. Allow to cool at room temperature until chocolate is set and firm. To cool quicker toffee can be placed in the refrigerator for 1-2 hours or until set.
- Remove parchment paper and cut though chocolate layer of toffee into desired sized pieces.