Description
Ingredients:
– 40 saltine crackers (about 1 sleeve)
– 1 cup unsalted butter (2 sticks)
– 1 cup packed brown sugar
– 2 cups semi-sweet chocolate chips
– 1/2 cup chopped pecans or walnuts (optional)
– Sea salt for sprinkling (optional)
Directions:
1. Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or aluminum foil, then arrange the saltine crackers in a single layer, covering the entire surface.
2. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and bring to a rolling boil. Boil for 3 minutes without stirring, ensuring the sugar dissolves fully and the mixture thickens.
3. Immediately pour the hot caramel mixture evenly over the saltine crackers, spreading it gently with a spatula to cover all crackers.
4. Bake in the preheated oven for 5 minutes until bubbly.
5. Remove from oven and sprinkle the chocolate chips evenly over the hot caramel. Let sit for 5 minutes to allow the chocolate to soften.
6. Using a spatula, spread the melted chocolate evenly over the caramel layer.
7. If desired, sprinkle chopped pecans or walnuts and a light pinch of sea salt on top.
8. Refrigerate the baking sheet for at least 2 hours or until the chocolate is set and the candy is firm.
9. Once set, break into pieces and serve or store in an airtight container.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 2 hours 20 minutes
Kcal: 210 kcal per piece (based on 24 pieces) | Servings: 24 servings
Tips:
Use a rimmed baking sheet to prevent caramel from spilling over during baking.
For easy cleanup, line the baking sheet with foil, allowing you to lift the entire candy out once set.
Step-by-Step Guide
Follow this detailed process for perfect results. First, preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or foil, ensuring the foil goes up the sides for easy lifting. Arrange the saltines in a single, tight layer. In a medium saucepan, combine the butter and brown sugar. Melt over medium heat, then bring to a full, rolling boil. This is critical: boil for exactly 3 minutes without stirring to allow the sugar to fully dissolve and the mixture to thicken properly. Immediately pour the hot toffee over the crackers, spreading gently with an offset spatula. Bake for 5 minutes until bubbly. Remove and immediately sprinkle with chocolate chips. Wait 5 minutes for them to melt before spreading into a smooth layer. Add optional toppings, then refrigerate for at least 2 hours until completely firm.
Serving Suggestions
This candy is versatile. Serve broken pieces on a decorative platter for holiday gatherings or package in cellophane bags tied with ribbon for homemade gifts. For a dessert twist, crumble it over vanilla ice cream or use as a topping for a chocolate tart. It pairs wonderfully with coffee or a glass of cold milk.
How-to Summary
In short: Line a pan with saltines. Boil butter and brown sugar for 3 minutes to make toffee, pour over crackers, and bake for 5 minutes. Top with chocolate chips, let melt, then spread. Add nuts or sea salt if desired. Chill until set, then break and serve.
Frequently Asked Questions
Can I use salted butter? It’s not recommended, as the saltines provide enough salt. Unsalted butter allows you to control the final flavor.
My caramel is grainy. What happened? This means the sugar did not fully dissolve. Ensure you bring the mixture to a full, rolling boil and maintain it for the full 3 minutes without stirring.
Can I use other crackers? Saltines are ideal for their saltiness and structure. Ritz crackers or matzo are common substitutes, but the flavor and texture will vary.
How should I store this? Keep it in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks for a firmer texture.
The chocolate isn’t spreading smoothly. What can I do? If the chocolate chips aren’t melting enough after 5 minutes, place the tray back in the warm (but turned off) oven for one minute, then try spreading again.
Common Mistakes to Avoid
- Stirring the boiling caramel: This can cause crystallization, leading to a grainy texture. Do not stir once it reaches a boil.
- Using a pan without a rim: The caramel can bubble over in the oven, creating a mess and a potential burn hazard.
- Not letting it chill fully: Breaking the candy before it’s completely set will result in messy, uneven pieces. Patience is key.
- Overbaking: Baking longer than 5 minutes can burn the toffee, making it bitter.
Conclusion
This saltine toffee candy, with its perfect contrast of salty, sweet, and crunchy, is a deceptively simple treat that always impresses. By following the detailed steps and avoiding common pitfalls, you can create a professional-quality homemade candy with minimal effort. It’s the perfect combination of approachable and elegant, making it a guaranteed favorite for any occasion. Enjoy the delicious results of your easy kitchen project.