Best Sea Salt Cracker Toffee Recipes
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.
SEA SALT & CRACKER TOFFEE
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 180oC. Line a 22cm x 32cm baking tray with tin foil and spray with cooking spray. Line with one packet of Salada crackers broken into their 4 little squares. 2. Melt butter and soft brown sugar in a saucepan on a medium to high heat, stirring. Once bubbling, don't stir but allow the caramel to boil for 3 minutes then take off the heat and add the vanilla essence and swirl to mix. Don't stir the caramel once it is boiling, you can swirl it around the saucepan to mix. Also make sure the mixture is a really angry bubbling quite hard rather than a weak lady-like bubbling. 3. Pour the caramel evenly over the Salada crackers and place in the oven and bake for 5-6 minutes. 4. Take the tray out and sprinkle the chocolate chips on evenly top. Wait around 5 minutes for the chips to melt then smooth the chocolate with a spatula. No need to put back into the oven, the heat of the caramel will melt the chocolate. 5. Crush the crystals of sea salt in between your fingers and sprinkle lightly on top of the chocolate. 6. Allow to cool for 2 - 3 hours at room temperature until the chocolate is hard. You can speed the process up by placing the tray into the fridge - be careful though as a sharp drop in temperature could cause the chocolate to bloom and discolour so make sure the tray is cool to touch before you put it in the fridge. 7. When the chocolate has hardened, pull out of the baking tray and cut into little triangles with a sharp knife. Store in an airtight container for around one week.
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