Saltine toffee is sooooo delicious. I made it over the holidays for my boyfriend's family. It's really fun to make and has a nice rustic look when it's all said and done. You don't really taste the saltine, it's basically just a vehicle for chocolate and toffee that disappears in all the deliciousness. The toffee turns out with a soft crunchy texture. It's really hard to stop eating! I made half just plain chocolate, and half with crushed up candied cashews on it.
40 saltine crackers (about one tube)
1 cup unsalted butter
1 cup packed brown sugar
1/2 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
Something to sprinkle on top (I used crushed up candied cashews I'd made)
- Preheat oven to 350F. Line a cookie sheet with aluminum foil and spray it very well with cooking spray.
- Place saltine crackers in one layer on the bottom of the pan.
- Combine butter and sugar in a sauce pan and bring to a boil, stirring constantly. Once the mixture has boiled, reduce the heat and simmer, uncovered, for 3–5 minutes. The mixture will thicken slightly. Stir mixture the entire time to avoid scorching.
- Remove it from the heat, wait 30 seconds, add the vanilla extract and stir.
- Pour this over the prepared pan with the crackers. The crackers may move a little bit; this is fine.
- Bake it for 5–7 minutes, or until toffee becomes bubbly.
- Remove the pan and let it rest for 3–5 minutes.
- Sprinkle on the chocolate chips and wait for 4 minutes. The chocolate will soften and melt a little bit, and you can spread it out with a spatula.
- Once the chocolate is smoothed, add the candied cashews, or whatever else you have on hand that sounds delicious.
- Let cool very well. Refrigerate or freeze to expedite cooling. Break or cut into pieces.