CRACKER TOFFEE RECIPE
What is tasty, easy to make, and serves as the easiest food gift during the holidays? Cracker Toffee. When saltine crackers came out in 1876, Southerners made sure they worked the soda cracker into a multitude of recipes. Alabama Firecrackers are all over the place during the summer, and many Southerners took a short cut when making toffee during the holidays. A saltine cracker is the perfect base for the chocolate and sugar confection. Of course, no one could actually agree on a name so this dessert has many: Cracker Toffee, Cracker Candy, Pine Bark, Toffee Bark, Faux Toffee, Saltine Sweeties, Fooler Toffee, and Christmas Crack. There are also many ways to make the toffee special by just switching up the ingredients. You can swap out the type of chocolate and/or nuts. 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. Most of the ingredients keep well in the pantry, so you can whip out a tray of this fine candy on short notice
Provided by Sheri Castle
Categories Desserts
Yield Makes 8 to 12 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 325°F. Line a rimmed baking sheet with aluminum foil or parchment paper.
- Arrange the crackers in a single layer on the pan.
- Cook the butter and brown sugar in a small saucepan over medium-low heat until melted and smooth, stirring slowly. When it begins to bubble, cook for 3 minutes while stirring
- Pour slowly and evenly over the crackers. The crackers might float a little, but that's fine, just move them back in place with the tip of a knife and make sure all of the crackers are covered in the sugar mixture.
- Bake 15 minutes. Remove from the oven and sprinkle chocolate morsels evenly over the top. 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.
- Let stand until nearly set and then chill until firm, at least 2 hours. Break into pieces. Store refrigerated in an airtight container.
BEST CHRISTMAS CRACK RECIPE
Best Christmas Crack Recipe is a saltine cracker layered with melted toffee and creamy chocolate topped with a crunchy pecan for a complete sweet and salty treat. This recipe is so delicious and addicting!
Provided by Alyssa Rivers
Categories Dessert
Time 20m
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Line a 10x15 inch baking sheet with aluminum foil and spray with cooking spray.
- Place your saltine crackers in even rows and set aside.
- In a saucepan over medium high heat melt the butter and brown sugar and whisk and let it boil for a few minutes.
- Pour. over the. saltines and spread out and bake in the oven for 5 minutes. Remove from the oven and sprinkle with chocolate chips and let it sit.
- Spread the chocolate over the Saltines and sprinkle with chopped pecans and let it harden. Cut into pieces and serve
Nutrition Facts : Calories 335 kcal, Carbohydrate 31 g, Protein 2 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 32 mg, Sodium 174 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving
SALTINE TOFFEE COOKIES
This is an easy to make but wonderfully delicious treat. We pack them in tins and give as gifts during the holidays. Use your favorite nuts to top the cookies.
Provided by Tracy
Categories Desserts Candy Recipes Chocolate Candy Recipes
Yield 35
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Line cookie sheet with saltine crackers in single layer.
- In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely.
- Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.
Nutrition Facts : Calories 150.2 calories, Carbohydrate 15 g, Cholesterol 13.9 mg, Fat 10.2 g, Fiber 1 g, Protein 1.3 g, SaturatedFat 5.3 g, Sodium 73.4 mg, Sugar 11.8 g
SWEET AND SALTINES
Pour chocolate over salty crackers for Trisha Yearwood's Sweet and Saltines recipe from Trisha's Southern Kitchen on Food Network
Provided by Trisha Yearwood
Categories dessert
Time 35m
Yield 20 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F. Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife. Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.
SALTINE CRACKER CANDY WITH TOASTED PECANS
My kids and grandchildren love this saltine cracker candy recipe. The neighbor kids rush right over when they find out I have them. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2 pounds.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. Arrange saltines in a single layer on foil., In a large heavy saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a boil; cook and stir 3-4 minutes or until sugar is dissolved. Spread evenly over crackers., Bake 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with pecans. Cool slightly., Refrigerate, uncovered, 1 hour or until set. Break into pieces. Store in an airtight container.
Nutrition Facts : Calories 164 calories, Fat 12g fat (6g saturated fat), Cholesterol 15mg cholesterol, Sodium 95mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.
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Estimated Reading Time 8 mins
- CARAMEL: Position a rack in the center of the oven and preheat the oven to 350ºF. Line a baking sheet with a silicone mat or parchment paper, trust me, you don’t want to skip this! Place the saltine cracker side by side, in a single layer on the baking sheet; set aside. Melt the butter and brown sugar together in a saucepan until the sugar dissolves, stirring as required until the caramel comes to a boil. Once it boils, don’t stir it, just let it cook for 3 minutes. Carefully pour the caramel over the saltines and make sure all the crackers are covered in the caramel, using an offset spatula. Bake for 8 minutes.
- CHOCOLATE: Pull the baking sheet out of the oven and immediately top with the chocolate chips. Let the chocolate sit for a minute and heat through, then spread using an offset spatula. If all of the chocolate doesn’t melt right away, pop the baking sheet back in the oven for roughly 1 minute or until the chocolate spreads easily.
- DECORATE: Top with chopped nuts and heath toffee bits. Melt the white chocolate in the microwave (see notes) and drizzle on top; sprinkle with Maldon sea salt if desired. Let cool for several minutes before placing it in the refrigerator to cool for at least 2 hours or pop it into the freezer for roughly 30 minutes if you want to have them ready to eat quicker!
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From saltandbaker.com
Estimated Reading Time 6 mins
- Preheat oven to 375°F. Line a jelly roll pan with aluminum foil, making sure the foil covers the bottom and all of the sides of the pan. Spray the foil with baking spray.
- In a small saucepan over medium heat cook the brown sugar, butter, and salt. Stir frequently. Once the butter is melted, bring the mixture to a rolling boil. Set a timer and boil the mixture for 3 minutes, stirring frequently. If using a candy thermometer or an instant read thermometer, the mixture should reach 265°F-275°F *
- Pour the mixture over the saltine crackers and use a heat proof rubber spatula or off set spatula to spread the toffee in an even layer over the saltines. Bake for 5 minutes.
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From littlesweetbaker.com
4.9/5
- Preheat oven to 350F. Line a large baking sheet with heavy duty aluminum foil (if using regular foil, spray with non-stick cooking spray for easy removal). Spread the crackers out on the foil in a single layer and fold up the edges of the foil to box in the crackers. Set aside.
- In a small saucepan, melt the butter and brown sugar over medium-high heat on the stovetop. Bring to a rolling boil. Reduce the heat to medium and continue to boil for 5 minutes (set a timer), stirring occasionally. Quickly pour over the crackers and spread to cover completely.
- Bake for 5 minutes in the oven. Turn off heat. Remove from oven and immediately sprinkle the chocolate chips on top.
- Let stand for 1-2 minutes or until the chocolate starts to look shiny and is soft enough spread evenly over the toffee. If the chocolate is still not warm enough to spread after 4 minutes, place it back in the oven for a minute to help soften it.
CHRISTMAS CRACK (SALTINE CRACKER TOFFEE) - CAFE DELITES
From cafedelites.com
Estimated Reading Time 5 mins
- Preheat oven to 350°F (175°C). Line a large baking sheet with aluminium foil or parchment paper (baking paper). Spray with non-stick spray.
- Arrange crackers in a single layer in rows on the tray. (You may need to break some crackers in half to fit the last column.) Set aside.
- In a medium-sized saucepan, melt the butter on low heat. Add the brown sugar and increase heat to medium. Bring the toffee to a boil while continuously stirring, then allow to boil for 3 minutes until it turns caramel in colour (set a timer if you need too).
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4.6/5 (36)Category CandyCuisine AmericanTotal Time 30 mins
- Line a 15x10x1-inch baking sheet with parchment paper then with the saltine crackers. Set aside. Preheat oven to 375°F.
- In a small saucepan over medium-high heat, melt butter. Add in sugar and bring to a rolling boil, stirring constantly. Once it begins to boil, remove from heat.
- Pour over saltine crackers. Place in a 375°F oven for about 13-15 minutes, until crackers are browned and caramelized.
- Remove from oven. Melt white chocolate and spread over the top of warm toffee. Add sprinkles immediately (if desired).
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- Line a large rimmed baking sheet with foil. Spray very well with cooking spray. Line saltine crackers into rows and columns.
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Estimated Reading Time 5 mins
- Preheat oven to 400 degrees F. Lin a baking sheet with foil so the bottom and sides are completely covered. (You don't want a half pan, just a standard baking sheet.)
- Place the saltine crackers on the foil until the entire bottom of the baking sheet is filled. Break crackers into smaller pieces as needed to fill in the edges.
- In a medium saucepan, melt butter over medium-high heat. Stir in brown sugar, and stir until sugar is dissolved. Bring to a boil and cook for 3 minutes without stirring.
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Estimated Reading Time 6 mins
- In a sauce pan melt the butter over low-medium heat. Add brown sugar once butter is completely melted and stir to combine. Bring to a boil and continue boiling for 3 minutes.
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Estimated Reading Time 1 min
- Preheat oven to 350°. Line a 15 x 10 jelly roll pan with aluminum foil. Fill the entire bottom of the pan with crackers, placing them side by side but not overlapping. Set aside.
- Add the brown sugar and butter to a medium sauce pan. Place on stovetop under medium heat, stirring occasionally, until a low boil begins. Remove from heat and allow to cool for one minute. Pour all over the top of the crackers.
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- Preheat oven to 400F. Line a baking sheet 10-15 inches with foil and arrange 28 crackers side by side. Form foil rims to prevent the caramel from dripping onto the baking sheet.
- Combine butter, brown sugar, and salt in a saucepan. Melt, bring to a boil, and cook, stirring constantly for 3-5 minutes, until caramelized. Add vanilla and pour caramel over the crackers, covering them completely. Place in the oven for 5 minutes.
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From littlesweetbaker.com
4.8/5 Estimated Reading Time 3 mins
- Preheat oven to 350F. Line a large baking sheet with aluminum foil. Spread the crackers out on the foil in a single layer and fold up the edges of the foil to box in the crackers. Set aside.
- In a small saucepan, melt the butter and brown sugar over medium heat on the stovetop. Simmer for 5 minutes, stirring constantly. Immediately pour over the crackers and spread to cover completely.
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- Pre-heat oven to 325°F. Line a large jelly roll pan with aluminum foil. Spray the foil with non-stick cooking spray and then line the pan with saltine crackers.
- Place the butter and sugar in a medium sized pot over low medium-low heat. Stir until the butter is melted. Once the butter has melted, bring to a boil for 3 minutes. Stir constantly.
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- Preheat oven to 300 degrees. Line a 15” x 10” x 1” pan with parchment paper, foil, or a silicone mat. Line up crackers in a single layer in rows on prepared sheet.
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