Saltine Cracker Toffee (with Coconut)
User Reviews
5.0
3 reviews
Excellent
Saltine Cracker Toffee (with Coconut)
Report
This Saltine Cracker Toffee offers a coconut-forward twist to your average Saltine Toffee recipe with coconut extract and unsweetened coconut flakes.
Share:
Ingredients
- 40 saltine crackers
- 2 cups unsweetened coconut flakes (reserve ½ cup for topping)
- 1 cup salted butter
- 1 cup granulated sugar
- 1 teaspoon coconut extract
- 2 cups semi-sweet chocolate chips
Add to Shopping List
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line a rimmed 17x11 cookie sheet (with sides) with aluminum foil and give it a light once-over with a cooking spray to help prevent the toffee from sticking. Cover the sheet with 40 Saltine crackers, arranged in a single layer.
- Spread the shredded coconut in a single layer on top of the saltine crackers.
- Add butter and sugar to a heavy-bottomed pot, at least 2 quarts in size. Attach a candy thermometer to the pot.
- Bring to a simmer over medium-low heat, stirring frequently to dissolve the sugar.
- Increase heat to medium-high. Once the candy starts boiling, stir occasionally, slowly and evenly, until the candy reaches 290 F to 300 F. This is the "hard crack" stage on a candy thermometer.
- Immediately remove the pan from heat once the temperature reaches 290 F. Stir in the coconut extract.
- Pour the mixture evenly over the Saltine crackers and coconut flakes. Spread the toffee mixture with a spatula to cover evenly.
- Bake in preheated oven for 4-5 minutes, or until just bubbly.
- Remove from oven and immediately add chocolate chips, sprinkling evenly across the toffee. Use a spatula to spread the chocolate evenly once the chips begin melting. Add the remainder of the coconut flakes, sprinkling evenly over the top of the chocolate.
- Place the candy in the refrigerator and let cool completely. Give it at least 2 hours.
- When ready to eat, lift the aluminum foil out of the baking dish and place the toffee on a cutting board.
- Use a knife to gently cut it into smaller pieces. I try to cut into Saltine-sized squares, but you will likely wind up with some uneven pieces.
Equipments used:
Notes
- Don’t take your eyes off the candy thermometer as it approaches the hard crack stage, which is 290 - 300 degrees Fahrenheit.
- Don’t take your eyes off the candy thermometer as it approaches the hard crack stage, which is 290 - 300 degrees Fahrenheit.
- *Nutrition information is approximate and was calculated using an online nutrition calculator.
- Use any leftover craggy toffee bits as an ice cream topping, blend into a milkshake, or toss into your next batch of cookies!
Nutrition Information
Show Details
Calories
153kcal
(8%)
Carbohydrates
13g
(4%)
Protein
1g
(2%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
13mg
(4%)
Sodium
67mg
(3%)
Potassium
80mg
(2%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
146IU
(3%)
Vitamin C
0.1mg
(0%)
Calcium
9mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 40pieces
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 67mg | 3% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 146IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
