Saltine candy, have you heard of it? It’s so darn delicious. I’ve made it before but without the chocolate and bits of chopped almonds. Either way is outstanding especially for my sweet and salty lovers. If you want to give it a shot without the chocolate and almonds, here’s my saltine cracker toffee recipe. The flavor of this candy reminds me of a Skor bar which was always like my 2nd favorite candy bar. The first has got to be the Butterfinger. If I weren’t cutting back to try to fit back into my jeans that I wore before the holidays, I would hit this saltine candy hard. Like super hard.
I still might. It’s buttery, sweet, crispy, chocolaty perfection. Yeah, I can always start again tomorrow right? That’s what I always tell myself so that I’m not too hard on myself and reverse all the hard work I’ve done. It’s just a day. Brush it off and work on it again tomorrow. It’s worked so far.
This recipe is so quick and easy to put together. That’s one of the many awesome things about this recipe. The others being flavor, texture and only needing seven ingredients, most of them being staples in the pantry. I have you convinced that you should make these, right?
- 50 saltine crackers
- ¾ cup salted butter
- ¾ cup brown sugar, packed
- 1 tsp. vanilla extract
- 1 + ½ cups milk chocolate chips
- ½ cup Blue Diamond Kightly Salted Almonds, chopped
- Preheat oven to 375 degrees. Line a 17x11 pan with tin foil and non-stick cooking spray.
- Lay the saltine crackers side-by-side on the jelly roll pan. You may have to break some in half on the last row so they all fit.
- In a medium saucepan, add in the butter and brown sugar. Place over medium heat and stir as the butter melts. Continue to stir until the butter is incorporated and let the mixture come up to a boil and boil for 1 minute. Be sure to continuously stir as it comes up to a boil so it doesn't burn.
- Remove the toffee from the heat and pour it evenly over the crackers. If the crackers move, move them back into place with a rubber spatula.
- Use the spatula to spread the toffee mixture over all of the crackers so there are no bare spots.
- Place into the preheated oven for 5 minutes. The toffee will be bubbly when you pull it out of the oven.
- Let the toffee cool for 3 minutes.
- Sprinkle the milk chocolate chips on top of the toffee and crackers. Let the chips sit and heat up on the crackers for about 1 - 2 minutes.
- Use a spatula and spread the chocolate once it's melted. Make sure to cover all of the crackers even the edges.
- Sprinkle the chopped almonds on top of the chocolate and let it set up. It took my chocolate about 2 - 3 hours to set up completely.
- Chop the chocolate into triangles or squares depending on your preference.
Do you love making candy? What’s your favorite to make?