What is tasty, easy to make, and serves as the easiest food gift during the holidays?
Much like fudge and divinity, saltine cracker toffee is a favorite holiday sweet for many Southerners.
The treat featureslayered saltineswith a toffee mixture, melted chocolate, and toasty pecans.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
That’s chilled until solid, then broken into pieces, and served.
Learn how to make saltine cracker toffee.
Soon, everyone will expect you to make this treat for any gathering.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
A saltine cracker is the perfect base for the chocolate-and-sugar confection.
There are also many ways to make the toffee special by just switching up the ingredients.
you’ve got the option to swap out the punch in of chocolate and/or nuts.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
How about dark brown sugar, butterscotch morsels, and toffee chips?
Give your toffee a holiday touch with crushed candy canes in place of the nuts.
All you have to do is maintain the concept and ratios and your toffee will turn out great.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Ingredients for Saltine Cracker Toffee
Five ingredients is all it takes to make thisdelicious candy.
The toffee thaws quickly, and can be pulled out of the freezer and served almost immediately.
Stack between layers of parchment paper for picture-perfect candy.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Line a 13- x 9-inch baking pan with aluminum foil or parchment paper.
Add crackers to baking pan:
Arrange the crackers in a single layer on the pan.
When it begins to bubble, cook for 3 minutes while stirring.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add toffee mixture to crackers, and bake:
Pour slowly and evenly over the crackers.
Return to the oven until the chips begin to melt and lose their shape, about 1 minute.
Spread the melted chocolate evenly over the surface and sprinkle with pecans.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Store refrigerated in an airtight container.
If using a thermometer, the temperature of the caramel should reach about 300F.
When cool, the toffee should release easily.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
verify to spread the chocolate on while the toffee is warm to help it adhere.
Certain chocolate morsels may contain less cocoa butter than others, which may also cause separation.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
