Saltine Toffee with Pecans

Saltine toffee with pecans might sound like an unusual combination, but trust me on this one – it’s absolutely addictive. I first made this candy last December when I needed a quick gift for neighbors, and now I make it at least once a month. The salty crackers create an unexpected base that balances the sweet toffee and chocolate layers beautifully.

What really hooked me was how something this impressive takes less than 20 minutes to make. People always assume it’s complicated when they taste the buttery toffee, rich chocolate, and crunchy pecans, but the truth is much simpler.

Equipment

• Large rimmed baking sheet (about 10×15 inches)
• Aluminum foil or parchment paper
• Medium saucepan
• Wooden spoon or heat-resistant spatula
• Measuring cups
• Sharp knife for chopping
• Timer
• Oven mitts
• Offset spatula for spreading

Ingredients you will need

• 30 to 34 saltine crackers (about 1 sleeve)
• 1 cup (227g) salted butter, cut into small cubes
• 1 cup (220g) light brown sugar, packed
• 2 cups (360g) semisweet chocolate chips
• 1 cup (99g) chopped pecans, toasted

How to Make Saltine Toffee

1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil or parchment paper, making sure it covers the bottom and sides completely. Lightly spray with cooking spray.
2. Arrange saltine crackers in a single layer on the prepared baking sheet, placing them side by side with edges touching. Break crackers as needed to fill gaps – you want complete coverage of the pan bottom.
3. In a medium saucepan, combine the butter cubes and brown sugar. Heat over medium heat, stirring constantly with a wooden spoon.
4. Once the butter melts, bring the mixture to a rolling boil. Continue boiling for exactly 3 minutes, stirring continuously. The mixture will bubble vigorously and turn a deep caramel color.
5. Remove from heat and immediately pour the hot toffee over the crackers, working quickly to cover all crackers before it starts to set. Use a spatula to spread if needed.
6. Place the baking sheet in the preheated oven and bake for 5 minutes. The toffee will bubble and spread during this time.
7. Remove from oven and immediately sprinkle chocolate chips evenly over the hot toffee. Let them sit for 2 minutes to soften.
8. Using an offset spatula, spread the melted chocolate into an even layer covering all the toffee. Work gently to avoid disturbing the cracker layer underneath.
9. Sprinkle the toasted pecans evenly over the chocolate while it’s still warm, pressing them down lightly with your hand so they stick.
10. Let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours until completely set. Break into irregular pieces by hand or cut into squares with a sharp knife.

Notes

• Toast pecans in a dry skillet for 3-4 minutes or in the oven at 350°F for 8 minutes for best flavor
• Use salted butter for the best sweet-salty balance – unsalted makes it too sweet
• Set a timer for the 3-minute boiling time – accuracy matters for proper toffee texture
• Work quickly once you pour the toffee as it sets fast
• Line your pan well – this candy is very sticky before it sets
• Full-coverage of crackers prevents toffee from burning on exposed pan areas
• Store layers between wax paper to prevent sticking
• Double the recipe easily using two pans – just make toffee in batches
• Clean the toffee pan by soaking in hot water to dissolve stuck-on sugar

Serving Suggestions

Break the toffee into irregular pieces for a rustic look, or cut into neat squares for gift giving. Present pieces in cellophane bags tied with ribbon for an easy homemade gift. Arrange on holiday cookie platters for beautiful color contrast.

Serve at room temperature for the best texture – the toffee softens slightly and becomes easier to bite. For parties, place pieces in paper candy cups for neater serving. The sweet-salty combination pairs excellently with coffee or hot chocolate.

During warm weather, keep the platter in the refrigerator until serving time. For a festive touch, drizzle white chocolate over the set candy or add holiday sprinkles while the chocolate is still warm.

Saltine Toffee FAQs

Can I use different nuts?
Absolutely! Almonds, walnuts, or peanuts work great. You can also make it without nuts entirely or substitute with toffee bits, crushed pretzels, or coconut.

Why are my layers separating?
This usually happens if the chocolate is spread too roughly or the toffee wasn’t hot enough when adding chocolate. Make sure to work gently and add chocolate immediately after baking.

Can I use milk chocolate instead?
Yes, any chocolate works – milk, dark, white, or a combination. Some people use chocolate melting wafers for easier spreading.

How long does it keep?
Stored in an airtight container, it stays fresh for up to 2 weeks at room temperature or a month in the refrigerator. It also freezes well for up to 3 months.

My toffee is grainy – what went wrong?
Grainy toffee usually means the sugar crystallized. Stir constantly while cooking and avoid splashing mixture up the sides of the pan. Some people add a tablespoon of corn syrup to prevent crystallization.

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