Saltine Toffee Candy with Pecans
User Reviews
4.4
Saltine Toffee Candy with Pecans
Description
This Saltine Toffee Candy features a single layer of saltine crackers as the base, arranged evenly in a foil-lined pan. The buttery toffee sauce is made by boiling butter with brown sugar until it dissolves and thickens slightly, then spreading it immediately and evenly over the crackers. Baking the pan briefly causes the toffee to bubble and set firmly.
Once removed from the oven, semisweet chocolate chips are sprinkled on top and left to soften for several minutes. The softened chocolate is then spread into an even layer across the toffee. Chopped toasted pecans are added last to introduce a crunchy texture and nutty flavor contrast. The candy then cools at room temperature to firm up for easy slicing.
The finished candy balances the saltiness of the crackers with the sweet and rich toffee and chocolate layers, plus the pecans' texture. It is suitable for a sweet snack, dessert, or party treat that holds well at room temperature.
Ingredients
- 30 to 34 saltine crackers
- 1 cup butter cut into small cubes, salted
- 1 cup light brown sugar
- 2 cups semisweet chocolate chips
- 1 cup pecans toasted, chopped
Instructions
- Preheat oven to 350 degrees F. Line a 9x13-inch baking pan with foil. Spray the foil with non-stick cooking spray.
- Arrange the saltine crackers in a single layer on the bottom of the prepared pan. Break the crackers in half if necessary to fit around the edges.
- Place the butter in a medium heavy-bottomed saucepan and melt over medium heat. Once the butter has melted, add the brown sugar and bring to a boil, stirring constantly. Boil for 3 to 4 minutes, or until the sugar has completely dissolved. Remove from the heat and immediately pour evenly over the saltine crackers. Use an offset spatula to spread it, ensuring that all of the crackers are coated.
- Bake for 8 to 10 minutes, or until bubbling. Remove from the oven and immediately sprinkle the chocolate chips evenly over the mixture. Allow the chocolate chips to soften for 3 to 5 minutes, then use an offset spatula to spread the chocolate into an even layer. Sprinkle with the chopped pecans.
- Cool at room temperature for 15 to 30 minutes, or until the pan is able to be handled easily, then refrigerate for 1 hour, or until the chocolate is set. Break into pieces and store in an airtight container at room temperature for up to 2 weeks.
Notes
- Nutritional values given are calculated per one serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18to 24 servings
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 28mg | 9% |
| Sodium | 146mg | 6% |
| Potassium | 165mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 330IU | 7% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 31mg | 3% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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