Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- In a medium saucepan, combine the butter cubes and brown sugar. Heat over medium heat, stirring constantly with a wooden spoon.
- 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.
- 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.
- Place the baking sheet in the preheated oven and bake for 5 minutes. The toffee will bubble and spread during this time.
- Remove from oven and immediately sprinkle chocolate chips evenly over the hot toffee. Let them sit for 2 minutes to soften.
- 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.
- Sprinkle the toasted pecans evenly over the chocolate while it’s still warm, pressing them down lightly with your hand so they stick.
- 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
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 170 kcal
- Sugar: 16 g
- Sodium: 160 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg