Saltine Toffee

Making Saltine Toffee

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1. Heat the oven to 180°C / 355°F. Line a 25 by 35 cm tray with foil and baking paper. Lay the crackers in a single layer, edges touching.

   Mark done

2. Boil the butter and brown sugar in a pan for 3 minutes, stirring constantly. Stir in the vanilla.

   Mark done Start 3 min timer

3. Pour over the crackers at once and spread with a spatula. Bake for 5 minutes until bubbling.

   Mark done Start 5 min timer

4. Scatter over the chocolate chips and leave for 2 minutes, then spread smooth.

   Mark done Start 2 min timer

5. Scatter with the pecans and salt. Chill for 30 minutes and break into pieces.

   Mark done Start 30 min timer

Related guides: Prep, cook and total time · Pan and tin size.

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Small Things That Help

• Boil the toffee for exactly 3 minutes.
• Lay the crackers edge to edge.
• Spread the chocolate when it softens.

What to Serve with Saltine Toffee

• Hot chocolate
• Coffee
• Hot tea
• Vanilla ice cream

Storing & Reheating Saltine Toffee

Keeps in an airtight tin for 2 weeks.

Saltine Toffee FAQ: Common Questions

Saltine Toffee Nutrition

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.