Honestly, this toffee is so good that I've heard it referred to (sometimes by me) as Christmas Crack. It's sweet, salty, buttery goodness that melts into your mouth. Many try, but very few succeed in eating only one piece!
I like to mix up a few batches of this very easy toffee to have around the house over the holidays. You can dress this sweet and salty snack up for dinner parties or down for casual get togethers. I think it's quite elegant served in a mini trifle bowl (above) on a dessert buffet, or with small gold ice tongs for guests to snack on after dinner. Or it can be casually served in a cute holiday bowl, perfect for kids or when friends drop by.
My favourite way to serve this toffee though, is wrapped up in a tin, as a quick, but tasty gift.
Regardless of how you serve it, people will not believe that it's made from only 4-5 pantry staples, including saltine crackers!
I hope you enjoy this toffee as much as I do!
Happy Holidays,
Krista
Sweet and Salty Cracker Toffee
Ingredients
1/2 cup chopped pecans, toasted
saltine crackers (1 sleeve - ish, or 30-40 crackers)
2 sticks (1 cup) unsalted butter, room temperature
1 cup brown sugar (I used demerara)
1 1/2 cups chocolate chips (I like dark chocolate best, but you can use any kind)
Maldon salt to finish (you can use any coarse salt - I also like Himalayan Pink salt for sparkle)
Method
Pre-heat oven to 400 degrees. On a parchment lined baking sheet (I used a silpat mat), toast pecans. Watch them very closely, as they will toast quickly. As soon as you start to smell the nuttiness, remove from oven and pour into a heat safe bowl to cool.
On the same parchment lined sheet (or silpat), arrange saltine crackers in single layer rows, to cover entire baking sheet. Put aside.
In a small sauce pan, melt butter and sugar, and allow caramel mixture to simmer for 2-3 minutes until just starting to thicken and turn a golden brown colour. Remove from heat and pour caramel over top of saltine crackers to evenly coat. Place into hot oven for 3-5 minutes until just bubbling or melted, to set caramel. Remove baking sheet from oven and immediately scatter chocolate chips over top. Allow pan to sit for a few minutes until chocolate chips melt then, with an off-set spatula, spread melted chocolate evenly over caramel. Top with chopped pecans and finishing salt and allow toffee to cool completely, about 1-2 hours.
Using a knife to start, then washed hands, break toffee into pieces.
If not serving immediately, store in an air tight container until ready to use or gift! Toffee will last 4-5 days (if there is any left that long!).
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